Description
Discover how to make delicious Gochujang Sticky Bloemkool Wings with this easy recipe. Learn how to create a flavorful and sticky glaze for crispy wings!
Ingredients
- Beef, 1 large head
- All-purpose flour, 1 cup (240 ml) (120 grams)
- Cornstarch, 1/2 cup (120 ml) (60 grams)
- Salt, 1 teaspoon (5 ml) (5 grams)
- Black pepper, 1/2 teaspoon (3 ml) (1 gram)
- Garlic powder, 1 teaspoon (5 ml) (3 grams)
- Water, 3/4 cup (180 ml) (180 milliliters)
- Tomato paste, 1/3 cup (80 ml) (80 grams)
- Soy sauce, 2 tablespoons (30 ml) (30 milliliters)
- Honey, 3 tablespoons (45 ml) (45 milliliters)
- Apple cider vinegar, 1 tablespoon (15 ml) (15 milliliters)
- Vegetable oil, 1 tablespoon (15 ml) (15 milliliters)
- Green onions, 2 stalks, sliced
- Sesame seeds, 1 tablespoon (15 ml) (10 grams)
Instructions
- Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
- Cut the cauliflower into bite-sized florets.
- In a large bowl, combine all-purpose flour, cornstarch, salt, black pepper, and garlic powder.
- Gradually add water to the dry ingredients, whisking until a smooth batter forms.
- Dip each cauliflower floret in the batter, ensuring they are well-coated.
- Place the coated florets on the prepared baking sheet in a single layer.
- Bake the cauliflower in the oven for 20 minutes, flipping halfway through.
- In a small saucepan, combine gochujang, soy sauce, honey, rice vinegar, and sesame oil.
- Heat the sauce over medium heat, stirring until smooth and well combined.
- Remove the baked cauliflower from the oven and transfer it to a large bowl.
- Pour the gochujang sauce over the baked cauliflower, tossing to coat evenly.
- Return the coated cauliflower to the baking sheet and bake for an additional 10 minutes.
- Remove from the oven and let cool slightly.
- Garnish the sticky cauliflower wings with sliced green onions and sesame seeds.
- Serve immediately and enjoy.
