Stir together the 3 tbsp gochujang, 2 tbsp soy sauce, 1½ tbsp honey, 1 tbsp rice vinegar, 2 tsp sesame oil, grated garlic, and grated ginger in a small bowl. Set aside.

Cut the cauliflower into golf-ball-sized florets and pat them very dry with a clean towel.

In a mixing bowl, whisk the ¾ cup flour, ¼ cup cornstarch, 1 tsp baking powder, and ½ tsp salt. Pour in the ¾ cup cold sparkling water and whisk until just smooth.

Heat about 1 inch of vegetable oil in a heavy pot to 350°F (180°C). Dip dry florets into the batter, let excess drip off, and fry in batches for 3 to 4 minutes until deep golden. Drain on a wire rack or paper towels.

Toss the hot cauliflower in the gochujang sauce until evenly coated. Garnish with toasted sesame seeds and sliced scallions and serve immediately.