Korean
Sweet, spicy, tangy, totally addictive.
The Story
From a Seoul night market where the pojangmacha stalls glow orange under tarps and gochujang sticks to everything in the best way, comes a taco that has no business being this good.
Ingredients
Step 1
Cut cauliflower into bite-sized florets. In a large bowl, toss with cornstarch, flour, garlic powder, paprika, salt, and pepper until evenly coated.
Step 2
Heat oil in a large skillet or bake at 425°F (220°C). Cook or roast for 20–25 minutes, flipping halfway, until golden and crispy.
Secret Tip
Add 1 tsp of brown sugar to the gochujang sauce and torch it (or hit it under the broiler) for 60 seconds after coating the cauliflower. The sauce develops a glassy lacquer like Korean fried chicken — and that's the bite people remember a week later.