For the cabbage-jalapeno slaw: Stir together the honey, lime zest and juice and salt in a bowl and add the cabbage, green onions and jalapeno, tossing lightly. Refrigerate the slaw until chilled, stirring occasionally, about 20 minutes. Just before serving, add the cilantro and toss to mix.
For the spicy garlic sauce: Combine the soju, gochugang, vinegar, soy sauce, garlic, honey, mirin, sugar and red pepper flakes in a saucepot over low heat, stirring until blended. Simmer, stirring frequently, until slightly reduced, about 20 minutes. Remove the sauce from the heat and season with salt and pepper.
For the mock duck: Rinse and drain the mock duck. Combine the flour, rice flour, garlic powder, salt and ground black pepper in a bowl and add the mock duck, tossing to coat. Deep fry in the oil at 350 degrees F. until mock duck becomes crispy, about 3 minutes.
Spread the toasted rolls with some mayonnaise. Toss the fried mock duck with some of the spicy garlic sauce in a bowl and divide it between the rolls. Garnish with the cabbage-jalapeno slaw.
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