Combine all ingredients needed to make the sauce. Stir well and set aside.
Heat a tablespoon of neutral-tasting oil in a large cast-iron skillet/non-stick pan over high heat. Once pan is heated, add garlic and ginger. Fry for a minute, until fragrant.
3 cloves garlic, 1 teaspoon minced ginger
Add carrot, bell pepper, broccoli, and cauliflower next. Saute for 3-4 minutes, or until they are partially cooked.
1 medium carrot, 1 cup broccoli florets, 1 medium red bell pepper, 1 cup cauliflower florets
Now, add baby corn and cook for 2-3 minutes, until all veggies are tender.
6-8 baby corn
Pour in gochujang sauce and toss until veggies are well coated. Give it a taste, adding more seasonings, if needed. Enjoy while hot.