- 3 oz Marzetti® Korean Barbecue Sauce
- 1 oz Gochujang
- 1 oz Peanuts
- 8 oz Cauliflower florets
- Cornstarch, as needed
- Eggs, as needed
- Panko crumbs, finely ground, as needed
- 1 tbsp Green onions, cut on bias
- 1/2 tsp Sesame seeds, black & white combonation
Blend Marzetti® Korean Barbecue Sauce, gochujang and peanuts until uniform. Set aside.
Carefully dredge the florets in the cornstarch and shake off the excess. Dip into the egg wash and drain. Coat with the finely ground panko. Make sure the florets are completely covered. Shake off the excess. Place in a 350 degree fryer and cook for 2 minutes. Remove from fryer onto paper towels to drain excess oil.
Add crispy cauliflower to Bulgogi Sauce mixture and toss gently to coat. Plate and top with green onions and sesame seeds.