Prepare

1. Separates the cauliflower floret and stem, break and cut  into bite-sized pieces

2. Mix well all batter      ingredients until texture become dense, but not wet

3. Add cauliflower to the flour      batter, mix well to coat. Give cauliflower a little massage with batter :)

Cooking

1. Place coated cauliflower in      air fryer. Fry at 350F for 15-20 minutes (depends on the size of your air      fryer and the portion of your cauliflower, check accordingly to when      cooking)

2. Turn stove on medium heat,      heat 1 tbsp oil on a skillet. When oil is medium hot, add 1 tbsp minced garlic and stir fry      with until fragrant. Add 1.5 tbsp      Korean red pepper paste (adjust to your taste)* and 1/4 cup mirin, let it      boil for alcohol to evaporate. Then reduce heat to medium low

3. Add 1/4 cup brown rice syrup      (or maple syrup or other sweet of your choice) + 3 tbsp sugar + 2 tbsp      apple cider vinegar

4. Stir well to mix all sauce      ingredient and let it slightly boil in 2 minutes. Taste and adjust      sweetness, spiciness and sourness to your taste

5. Add air fried cauliflowers to      skillet. Return heat to medium and mix well to coat sauce evenly all over      cauliflower until cauliflowers are all coated and sauce reduced. Turn off      heat and sprinkle roasted white sesame seeds

Note

• I find that Korean gochujang is more spicy than Korean chili powder. So If the spiciness does not bothering you, you can add more to your taste.