Korean Gochujang Cauliflower

Step 1

Sauce: Mix all the sauce ingredients together. Feel free to adjust to your desired taste.

Step 2

For the batter: In a bowl, mix the ingredients for the batter until it turns into a smooth, thick consistency.

Step 3

For the coating: In another bowl or plate, add in the bread crumbs.

Step 4

One by one, dip each cauliflower in the batter and transfer into the breadcrumbs. Coat well using one hand (this is to avoid messy hands—I usually use one hand for dry and one hand for wet when coating cauliflower).

Step 5

Press down the bread crumbs on the cauliflower. Set aside once coated.

Step 6

Repeat this for the rest of the florets until all are coated.

Step 7

(Baking option below)Heat a frying pan with enough oil to submerge at least half of the cauliflowers. You can test out the heat of the oil by placing some bread crumbs. If it bubbles and is hot, place the cauliflower florets and cook until golden brown, moving it around on each side every 2 minutes or so.

Step 8

Once golden brown, set aside on a strainer to drain excess oil or you can put this on a plate with paper towels.

Step 9

Remove the oil from the pan. In the same pan, place heat over medium. Give the sauce another good mix to make sure the starch doesn't stick at the bottom.Add in the sauce and leave to simmer over medium heat, mixing constantly until it thickens, around 2 to 3 minutes.

Step 10

Once the sauce thickens, lower the heat and place the fried/baked cauliflower. Mix to coat in the sauce.**Another option: You can also opt to enjoy the sauce as a dip!

Step 11

Enjoy while hot! Garnish with some sesame seeds and green onions, if desired.

Step 12

Heat oven to 350F. Bake the cauliflower for 35-40 minutes or until crisp. I recommend brushing these with some oil.Flip halfway through cooking. Note that these will of course not turn as golden brown as when fried, but still crisp.