Mixed vegetable fritters finished with a spicy Korean fermented chili glaze.
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In a small saucepan, whisk together the gochujang, soy sauce, rice vinegar, honey, and sesame oil over medium heat until bubbling and thickened slightly, then set aside.
Heat the vegetable oil in a deep pot or wok to 350°F (175°C).
In a large bowl, whisk together the flour and cornstarch. Slowly pour in the ice-cold sparkling water.
Stir the batter gently with chopsticks; it is okay if there are small lumps, as over-mixing will make the tempura tough.
Dredge the vegetable slices lightly in a little extra dry flour, then dip them into the cold batter to coat.
Carefully drop the battered vegetables into the hot oil in small batches, frying for 2-3 minutes until light golden and crispy.
Remove the vegetables with a slotted spoon and drain on a wire rack to maintain crunchiness.
While still hot, lightly brush the vegetables with the gochujang glaze or drizzle it over the top before serving immediately.
