Ingredients
For the cauliflower and batter
½ head of medium sized cauliflower (or 1 small cauliflower) broken down into bite sized florets
½ cup of all-purpose flour
½ cup of cornstarch
1 teaspoon of baking powder
1 teaspoon of salt
1 egg, beaten
1 cup of ice water
Vegetable oil for deep frying
For the sauce
2 tablespoons of gochujang paste
4 tablespoons of low sodium soy sauce
4 tablespoons of mirin
2 tablespoons of sesame oil
2 tablespoons of brown sugar
1 inch ginger finely grated
2 cloves of garlic crushed
1 tablespoon of cornstarch
2-3 tablespoons of water
To garnish
Spring onions thinly sliced
Sesame seeds
Instructions
Instructions for the sauce:
1. Mix together all the ingredients for the sauce in a blender/food processor except for the cornstarch and water
2. In a separate bowl, mix the corn starch and water (making sure there are no lumps) and set aside
3. Add the sauce to a frying pan, add a couple of tablespoons of water and mix well. Heat, bring the sauce to a simmer while stirring and let it thicken
4. Add the corn starch to the sauce and let it thicken further. Then take off the heat and set aside
5. The sauce is just enough for ½ of a medium sized cauliflower, you can adjust according to the size.
Instructions for the batter and frying
1. Add the flour, corn starch, baking powder and salt to a bowl and whisk together.
2. Add the egg, and slowly add the ice water while mixing the batter at the same time
3. The batter is ready once it has reached the consistency of thin paint
4. Heat the vegetable oil (on medium heat) in a deep pot/pan suitable for deep frying
5. Once the oil starts to shimmer, dip one cauliflower floret into the batter until evenly coated. Shake off any excess batter and add to the oil.
6. Fry the floret (around 3-4 minutes each side) until golden brown in colour, remove from the oil and set aside
7. Repeat with the remaining florets (you can work in batches) and set aside to cool
8. Once the florets have cooled brush them with the sauce
9. Sprinkle sesame seeds and green onions and serve
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