Cooking Instructions
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Step 1
Rinse
Cauliflower Florets (500 g)
and drain well.
Step 2
In a medium bowl, combine the cauliflower florets,
Rice Wine (30 mL)
,
Ground Ginger (7 g)
,
Salt (6 g)
, and
Ground White Pepper (1 g)
.
Step 3
Toss well and leave to marinate for at least 30 minutes or overnight.
Step 4
To make the sauce, combine
Chung Jung One® Gochujang Spicy Ketchup (215 g)
,
Honey (85 g)
,
Dark Brown Sugar (55 g)
,
Gluten-Free Soy Sauce (30 mL)
,
Sesame Oil (20 mL)
, and
Garlic (3 g)
.
Step 5
Mix well and set aside.
Step 6
In a separate bowl, add the
Corn Flour (250 g)
add the cauliflower florets in batches and toss.
Step 7
Make sure each floret is coated well. Set aside.
Step 8
Heat
Cooking Oil (as needed)
in a large pot over a medium heat until it reaches 350 degrees F (180 degrees C).
Step 9
Working in batches, carefully add the coated cauliflower into the oil. Deep fry until cooked through, about 3 minutes. Repeat until all the cauliflower is cooked.
Step 10
Carefully remove cauliflower florets from the oil and set on a dish lined with kitchen towel to absorb excess oil. Repeat until all the cauliflower is cooked.
Step 11
Add the combined sauce ingredients to a saucepan or skillet. Cook over medium heat for around 2 minutes until it starts to bubble and the sugar has dissolved.
Step 12
Working again in batches, quickly add the deep fried cauliflower to the sauce and toss well.
Step 13
Add popcorn cauliflower to a serving dish and finish off with
White Sesame Seeds (to taste)
and
Scallions (to taste)
Serve warm.
