Notes
Ingredients
For the gochujang sauce:
- ½ cup gochujang (Korean chili paste)
- ¼ cup soy sauce
- 2 Tbsp honey (or maple syrup for vegan)
- 2 Tbsp water
- 1 head cauliflower, cut into bite-sized florets
- 2 eggs
- 1½ cups all-purpose flour (add 2 Tbsp cornstarch for extra crunch)
- 1 tsp kosher salt
- ½ tsp black pepper
- Pinch of cayenne (optional)
- Oil for frying (vegetable or canola)
- Sesame seeds and minced chives, to garnish
- Stir the gochujang, soy sauce, honey, and water in a saucepan; heat gently until bubbling, then keep warm.
- Whisk the eggs in one bowl. Mix the flour, salt, pepper, and cayenne in another.
- Dip each floret in egg, then coat in the flour mixture, shaking off excess.
- Heat 2 to 3 inches of oil to 350°F. Fry in small batches 6 to 9 minutes until golden and crunchy; drain on paper towels.
- Just before serving, toss the cauliflower with the warm sauce. Garnish with sesame seeds and chives. Serve immediately.
- Toss in sauce only right before serving to keep it crispy.
- Add cornstarch or double-fry for the crunchiest coating.
- To bake: 400°F for 20 to 25 minutes, flipping halfway (spray with oil). Air fryer: 400°F for 15 to 18 minutes.