• In a mixing bowl, whisk together the spices, cornstarch, flour, beaten egg, and cold water until you get a thick, smooth batter. Adjust with a little flour or water as needed.
• Rinse the cauliflower florettes and drain well.
• Toss with a little flour. (This will help the batter stick)
• Add the cauliflower and mix well until coated.
• Heat the oil in a deep pan or fryer to 175°C (350°F).
• Drop the cauliflower pieces into the oil, let set a moment, and then gently make sure that all pieces are separated.
• Cook in batches for 5–7 minutes or until light golden brown.
• Drain and hold on kitchen paper to remove excess oil.
• Lightly salt.

To Make the Sauce

• Combine the gochujang, ketchup, brown sugar, soy sauce, rice vinegar, garlic, ginger and sesame oil in a small saucepan.
• Bring to a boil stirring, and simmer for 2–3 minutes. Adjust with a drop of water if needed.
• Toss the florettes in the sauce until evenly coated, or drizzle, as preferred.

To Serve

• Garnish with toasted sesame seeds and sprigs of coriander.
• Serve with pickled vegetables such as cucumber, daikon or radish.