Sweet, Sour, Crispy Mushrooms (Beoseot-tangsu)

Soak 12 large dried shiitake mushrooms in cold water for at least 4-5 hours, or preferably overnight.

Drain the soaked mushrooms and reserve the nutritious soaking water for later use, such as in stews.

Remove and discard the tough stems from the soaked mushrooms.

Slice the mushroom caps into bite-sized pieces, similar to pieces of meat.

In a bowl, marinate the sliced mushrooms with dark soy sauce and ground black pepper. Mix well.

To prepare the batter, mix potato starch with water and let it sit for about 30 minutes for the starch to settle.

Carefully pour off the clear water from the starch mixture, leaving the thick, solid starch paste at the bottom.

To make the sauce, thinly slice the onion. Heat oil in a pan and sauté the onion until translucent.

Add water, pineapple juice, salt, soy sauce, dark brown sugar, and white vinegar to the pan. Bring to a boil, stirring until the sugar dissolves, then turn off the heat.

Prepare the fruits and vegetables for the sauce by dicing cucumber, nectarine, and canned pineapple.

Coat the marinated mushrooms with 1 tablespoon of dry potato starch.

Mix half of an egg white into the solid starch paste to create a batter. Then, add the batter to the mushrooms and mix with your hands until well coated.

Heat cooking oil to 330-340°F (165-170°C) and carefully fry the battered mushrooms for about 8 minutes until golden brown and crispy.

Remove the mushrooms and drain. For extra crispiness, refry for 5 more minutes.

Reheat the sauce. Create a slurry with 1 tbsp of potato starch and 2 tbsp of water, and add it to the sauce to thicken. Add the diced fruits and vegetables, and a drop of sesame oil.

Place the crispy mushrooms in a serving bowl and pour the hot sweet and sour sauce over them. Serve immediately.

Chop chives and mix them in a bowl with flour, a little fish sauce, and water to create a batter.

Heat oil in a pan, pour the batter, and cook until both sides are golden brown.

In a bowl, combine blanched mung bean sprouts, julienned cucumber, minced garlic, chopped green onion, soup soy sauce, sesame oil, and toasted sesame seeds.

Mix everything together gently by hand.

In a bowl, combine blanched soybean sprouts with chopped green onion, minced garlic, Korean hot pepper flakes (gochugaru), soy sauce, salt, sesame oil, and ground sesame seeds.

Mix well by hand to combine all the ingredients.

Cut zucchini into pieces, sprinkle with salt, and toss. Let it sit for a few minutes.

Heat oil in a pan, add the zucchini, minced garlic, sliced onion, and carrot. Sauté briefly.

Season with a small amount of fermented shrimp (saeu-jeot) and continue to stir-fry. Finish with sesame oil and sesame seeds.

Slice eggplant, onion, and carrot.

Heat oil in a pan, sauté minced garlic, then add the sliced vegetables.

Season with oyster sauce and soy sauce, and stir-fry until the eggplant is tender.

Steam corn on the cob until cooked.