Start by washing and cutting the cauliflower into bite-sized florets. Aim for uniformity; this helps them cook evenly. Once they are ready, you’ll coat them with rice flour, baking powder, sea salt, and a pinch of black pepper in a large mixing bowl. This dry mix creates a delightful crispy layer once fried.

In a deep skillet or fryer, heat enough oil to submerge the cauliflower pieces. Once the oil is hot (around 350°F), carefully add the florets in batches. Don’t overcrowd the pan, as this will cause the temperature to drop, resulting in soggy cauliflower. Fry until golden brown and crispy, about 4–5 minutes. Once done, transfer the cauliflower to a paper towel-lined plate to absorb excess oil.

While the cauliflower is frying, prepare your Korean chile sauce. Combine the kalbi sauce, honey, kecap manis, gochujang, minced garlic, ginger, sugar, apple cider vinegar, and sesame oil in a bowl. Mix well until fully combined. The mixture should balance sweet, spicy, and savory — a perfect match for your crispy cauliflower.

In a large mixing bowl, toss the fried cauliflower with the spicy sauce. Make sure each piece is well coated. This is where the magic happens; you can see the shiny glaze that will give your dish its famous appeal.

Transfer the sauced cauliflower to a serving dish. Garnish with green onions, lime zest, and a sprinkle of sesame seeds. Serve with lime wedges and ranch dressing on the side for a contrasting flavor.