Ingredients
Units Scale
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 2 tsp baking powder
- 1 tsp salt
- 2 1/2 lb cauliflower head, cut into florets
- 1/4 cup gochujang
- 3 Tbsp soy sauce
- 1/3 cup brown sugar
- 2 tsp unseasoned rice vinegar
- Garnish: toasted sesame seeds and sliced green onions
Instructions
- Preheat the oven to 400 F/204 C. Line two rimmed baking sheets with parchment paper and set aside.
- Combine flour, cornstarch, baking powder, and salt in a large bowl. Tip in 1 ¼ cup of water and whisk to form a thin batter. Add more water if necessary.
- Dip cauliflower florets one at a time into the batter, shake off excess, and place them on the prepared baking sheets. Bake for 25 minutes or until just starting to turn golden brown.
- Combine gochujang, soy sauce, and brown sugar in a large skillet over medium-high heat. Whisk and bring to a boil. Lower the heat and simmer for 10-ish minutes or until the sauce has enough body to it that it will coat a spoon. Tip in the vinegar and stir.
- Remove the pan from the heat and add the baked cauliflower, tossing to coat the florets. Garnish with sesame seeds and green onions.
Keywords: cauliflower with gochujang