1 (2.5-pound) head cauliflower, trimmed and cut into bite-sized florets
3 large egg whites
2 tablespoons gochujang
For the batter:
2/3 cup cornstarch
1/2 cup all-purpose flour
2 teaspoons kosher salt
1 teaspoon gochugaru (Korean red pepper seasoning), plus additional for garnish
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon ground black pepper
1/2 cup store-bought Korean BBQ sauce
2 green onions, thinly sliced (light and dark green parts only)
1 tablespoon black sesame seeds
1/2 teaspoon gochugaru
In a large, heavy-bottomed pot over medium heat, heat the oil to 350 degrees.
In a large mixing bowl, whisk together the egg whites and gochujang until incorporated and frothy. Add the cauliflower florets and toss to evenly coat. Set aside.
In another medium mixing bowl, whisk together the cornstarch, flour, salt, gochugaru, onion powder, garlic powder, ground ginger and black pepper.
In batches, add the cauliflower to the seasoned flour mixture. Shake off the excess and fry for 5 to 7 minutes. Remove from the oil onto a cooling rack. Continue dredging and frying the remaining cauliflower.
In a large bowl, toss the fried cauliflower in the BBQ sauce. Place in a serving bowl. Garnish with green onions, sesame seeds and gochugaru.