Prepare the cauliflower

• Cut the cauliflower into bite-size pieces.

Make the wet batter

• Combine the cornstarch, flour, baking powder, kosher salt, white pepper, garlic powder and onion powder in a bowl and mix well.
• Add the ice-cold soda water and whisk until smooth.
• Drop in the ice cubes to keep the batter very cold.

Fry the cauliflower

• Heat the oil to 190 °C.
• Dredge the cauliflower pieces in the batter and fry until golden brown and crispy.
• Drain and season with salt.

Make the gochujang sauce

• In a nonstick pan, combine the soy sauce, sugar, honey, gochujang, Korean chili flakes, water and rice vinegar.
• Heat over medium heat until bubbling and thickened, coating the back of a spatula.

Coat and serve

• Toss the fried cauliflower in the sauce until fully covered.
• Top with scallions and sesame seeds and serve.