In a mixing bowl, combine dry ingredients (3/4 cup AP flour, ground TOSTITOS^®, baking powder, baking soda, salt, mushroom powder, and Korean chile flakes).

In a separate mixing bowl, combine the egg yolks and buttermilk and whisk in the melted butter. Add the onion, bell peppers, ginger, green onion, cilantro, mushrooms, cheese, and corn kernels.

Using an electric mixer or handheld mixer, whip the egg whites and sugar together to stiff peaks.

Mix the dry and wet ingredients and then fold 1/3 of the egg whites in to lighten the batter and then fold that mixture into the remaining 2/3 of the egg whites

Using a #40 scoop, scoop the thick batter onto a baking sheet lined with parchment paper, then place in the freezer.

Once frozen, use standard breading procedure of flour, egg wash (1:1 beaten egg and water) and ground TOSTITOS^®. Keep frozen until ready to fry.

Heat the vegetable oil to 325°F and fry until they are golden brown all around, about 3-4 minutes. Remove from the oil and drain on paper towels

Serve hot with gochujang sauce.

Mix all ingredients together and refrigerate until ready to serve.