Cauliflower Florets (4 2/3 cups)
and drain well.
In a medium bowl, combine the cauliflower florets,
Rice Wine (2 Tbsp)
Ground Ginger (1 Tbsp)
Salt (1 tsp)
Ground White Pepper (1/2 tsp)
Toss well and leave to marinate for at least 30 minutes or overnight.
To make the sauce, combine
Chung Jung One® Gochujang Spicy Ketchup (3/4 cup)
Honey (1/4 cup)
Dark Brown Sugar (1/4 cup)
Gluten-Free Soy Sauce (2 Tbsp)
Sesame Oil (1 Tbsp)
Garlic (1 tsp)
Mix well and set aside.
In a separate bowl, add the
Corn Flour (2 cups)
add the cauliflower florets in batches and toss.
Make sure each floret is coated well. Set aside.
Cooking Oil (as needed)
in a large pot over a medium heat until it reaches 350 degrees F (180 degrees C).
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.
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.
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.
Working again in batches, quickly add the deep fried cauliflower to the sauce and toss well.
Add popcorn cauliflower to a serving dish and finish off with
White Sesame Seeds (to taste)
Lauchzwiebeln (to taste)
. Serve warm.