Buffalo Cauliflower Korean Pancake

Buffalo Cauliflower Korean Pancake

A crispy chewy Korean style pancake loaded with the flavors of buffalo cauliflower and served with a spicy soy gochugaru ranch! There is so much flavor packed into these Korean style pancakes, but the ranch might steal the show, as ranch often does. I spiked the ranch with some rice vinegar, soy sauce, sesame oil, and gochugaru to make it a cross between what I would have with buffalo cauliflower and what I would have with a Korean pancake.

The inspiration for this recipe

Korean pancakes are one of my favorite foods, so why should kimchi hog all the fun? I have made these with pickles before and they are awesome, so I decided to try some other flavors. The reason it is so awesome with pickles is because it tastes like fried pickles without the effort of deep frying and battering the pickles. Buffalo cauliflower is another thing I love but often feel like is too much effort to make at home. Doing it this way gives you the flavors and amazing crunch with half the work!

Make the soy gochugaru ranch

There are a lot of ingredients in this ranch, and in this recipe overall. It’s easy to make though! It’s one of those recipes with a long ingredient list and a short instruction list. The base of the ranch sauce is yogurt and mayo, and then I added some ranch ingredients like garlic, lemon, parsley, and dill. I also added some things I would put in a Korean pancake dipping sauce like soy, sesame, rice vinegar, and gochugaru.

make the soy gochugaru ranch

Salt and season the cauliflower

I like to salt the cauliflower ahead of time to get some excess water out. It also helps the buffalo flavors soak into the cauliflower. I also like carrot and celery with buffalo anything, so I added some to the pancake! Kimchi is optional in this recipe, but I had some on hand and added it in.

soak the cauliflower in buffalo sauce

Make the buffalo cauliflower Korean pancake batter

After it soaks for an hour, add in the flour and cornstarch and stir to combine. If it doesn’t look like the photo below, you can add some water or more flour and cornstarch until it gets the right thickness and veggie density.

making the korean style pancake batter

Cooking the buffalo cauliflower Korean pancake

Pour the mixture into a super hot pan with some peanut oil or other oil with a high smoke point. I needed to use a big cutting board to flip this cause I made it so big!

cook the buffalo cauliflower Korean pancake

Make sure to cook it long enough to get some great browning and charred edges. After it cooks, let it rest on a rack for a few minutes, this will help it stay crispy.

Buffalo Cauliflower Korean Pancake

Serve the buffalo cauliflower kimchi pancake

Chop it up, top with some more scallions, carrots, and celery, and serve it with the ranch! So good.

Buffalo Cauliflower Korean Pancake

The level of crispy on these is as high as you can get. The cauliflower doesn’t get overcooked so it adds such a great texture to the inside of the pancakes.

Co crispy crunchy spicy and amazing!

And of course, that ranch steals the show. I couldn’t stop eating these amazing buffalo cauliflower Korean pancakes!!!

dip in that awesome ranch!

Twists on this recipe

You could skip the kimchi if you wanted but I love it in there. You could also replace the water in the pancake with more cayenne sauce. I thought it was well balanced though.

For a traditional kimchi pancake recipe, I like this one. I choose that one because it has cornstarch. Some recipes do not have the cornstarch but I love the texture it gives, and it reminds me more of the ones I have had in restaurants.

Buffalo Cauliflower Korean Pancake

A crispy chewy Korean style pancake loaded with the flavors of buffalo cauliflower and served with a spicy soy gochugaru ranch!
Prep Time15 minutes
Cook Time15 minutes
resting time1 hour
Total Time1 hour 30 minutes
Course: Appetizer
Cuisine: American, Korean
Servings: 4 people
Calories: 502kcal


Gochugaru Soy Ranch

  • 1/2 cup yogurt
  • 3/4 cup mayo
  • 1 lemon juice
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cloves garlic grated
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon gochugaru
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon chopped fresh dill

Buffalo Cauliflower Pancake

  • 1 cup small cauliflower florets
  • 1/4 cup diced carrot plus more for garnish
  • 1/4 cup diced celery plus more for garnish
  • 1/2 cup chopped kimchi
  • 2 scallions chopped
  • 1 teaspoon salt
  • 1/4 cup cayenne hot sauce like franks or crystal
  • 1/2 cup peanut oil
  • 1/4 cup water
  • 1/2 cup flour
  • 1/2 cup cornstarch


Make the gochugaru soy ranch

  • mix all the ranch ingredients in a bowl and stir to combine. Cover and set aside until ready to use.

Salt the cauliflower

  • Mix the cauliflower, carrot, celery, kimchi, and scallions in a large bowl. Season with salt and stir in the cayenne hot sauce. Set aside for 1 hour. This step allows the cauliflower to release excess water from the salt, and absorb some of the cayenne flavor.
  • Preheat a large frying pan with the oil to high heat.
  • Add the water to the cauliflower mixture and stir. Add in the flour and cornstarch and stir to form the batter. Use the photo above as a guide to the thickness of the batter, adding more water or flour if needed to thin or thicken it.
  • Add the batter to the frying pan and press the top to flatten it into a circle.
  • Cook about 8 minutes to really brown the edges. Flip and cook another 5-8 minutes until crispy.
  • Allow the pancake to cool on a rack for 2 minutes.
  • Slice, serve, garnish with more scallions, carrots, and celery, and serve the ranch on the side for dipping


Calories: 502kcal | Carbohydrates: 34g | Protein: 4g | Fat: 40g | Saturated Fat: 7g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 15g | Trans Fat: 0.03g | Cholesterol: 8mg | Sodium: 1716mg | Potassium: 303mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1892IU | Vitamin C: 45mg | Calcium: 62mg | Iron: 2mg

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