For the Chili Dipping Sauce:

• Combine all of the ingredients for the dipping sauce in a small bowl and stir.  Set aside.
• Dipping sauce can be stored in an airtight jar for up to 2 weeks.

For the Fritters:

• Place the cauliflower, ginger, jalapeno, sesame oil, fresh ground black pepper, salt, sugar, gochugaru (Korean Red Chili Pepper Flakes) and garlic cloves in a food processor and process.
• Place this mixture in a large bowl and add the eggs, flower and sesame seeds and stir until well incorporated.
• Add the black beans and scallions and stir into the batter.
• Let the batter sit for about 10 minutes.
• Heat a large cast iron frying pan with about ¼ inch of cooking oil.
• Spoon the batter into the pan and gently flatten with the back of a spatula.
• Let the fritter get a nice golden color on one side.  This should take about 3 – 4 minutes per side on a medium heat.
• Carefully turn over and finish cooking on the other side until a beautiful golden color forms on the other side.
• Place on a platter prepared with a paper towel to absorb any excess oil.
• Assemble the plate as you like.  I used rice, lettuce leaves, scallions and avocado slices.