Korean-Style Yang-Nyum Fried Cauliflower

Rinse your sushi rice in a sieve under cold running water for 30 secs (use your hands to really wash the grains!), then set aside to drain fully

Add the drained rice with 200ml [300ml] [400ml] cold water and a generous pinch of salt to a pot with a lid and bring to the boil over a high heat

Tip: Don't let the water fully boil as this will make the rice stick to the pot!

Once boiling, reduce the heat to low until very gently bubbling and cook, covered, for 15 min

After 15 min, remove the pot from the heat and keep covered for a further 10 min before serving

Tip: Don't peek! Keep the lid on the whole time to get fluffy and sticky rice!

While the rice is cooking, cut your cauliflower into small florets and add to a bowl with 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and your soy sauce

Give everything a good mix up so the cauliflower is fully coated

Add your cornflour to a separate bowl

Add the cauliflower to the bowl of cornflour and give it a good mix up until all the cauliflower is fully coated

Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil (enough to cover the whole base of the pan) over a medium-high heat

Once the pan is very hot, add the coated cauliflower and cook for 5-6 min on each side until golden and crispy – this is your crispy cauliflower

Tip: You might need to do this in batches!

Once crispy, transfer to kitchen paper and reserve the pan

While the cauliflower is cooking, combine your gochujang paste (can't handle the heat? Go easy!), rice vinegar, tomato ketchup, honey and 1 tbsp [1 1/2 tbsp] [2 tbsp] cold water in a bowl and give everything a good mix up – this is your yang-nyum sauce

Top, tail, peel and grate your carrot[s]

Wash your lettuce, pat it dry with kitchen paper and shred, then peel and finely chop (or grate) your garlic

Trim, then slice your spring onion[s]

Combine 1/2 tsp per person of the yang-nyum sauce (you'll use the rest later!) with your mayo and 1 tsp [1 1/2 tsp] [2 tsp] cold water in a separate bowl – this is your creamy Korean-style dressing

Once the cauliflower is done, carefully pour away the oil

Tip: Store it in a glass jar and you can use this oil again for frying!

Return the pan to a medium heat, then once hot, add the chopped garlic and remaining yang-nyum sauce and cook for 1-2 min or until thickened

Once thickened, add the crispy cauliflower with your toasted sesame seeds and give everything a good mix up – this is your Korean-style yang-nyum fried cauliflower