Crispy Korean-Style Cauliflower Bites with Gochujang Glaze

Cut cauliflower into bite-sized florets and pat completely dry

In a bowl, whisk together flour, cornstarch, and salt. Gradually add cold sparkling water to create a light, crispy batter

Heat oil to 375°F in a heavy pot or deep fryer

For the glaze, mince garlic and ginger. In a small saucepan, combine gochujang, honey, rice vinegar, soy sauce, sesame oil, garlic, and ginger. Simmer for 2-3 minutes until slightly thickened

Dip cauliflower florets in batter, letting excess drip off. Fry in batches for 3-4 minutes until golden and crispy

Remove with slotted spoon and drain briefly on paper towels

Immediately toss hot cauliflower with warm gochujang glaze in a large bowl

Transfer to serving plate and garnish with sliced green onions and sesame seeds. Serve immediately while crispy