In a bowl, add the chicken strips, garlic, sugar, black pepper powder, light soy sauce and sesame oil. Give it them all a good mix.

In a bowl add spinach and pour hot boiling water to it and rest it for 2 mins. After a min scoop the spinach and transfer them into ice cold water. After 30 secs take the spinach out and squeeze out excess water.

In a pan add oil and shallow fry the chicken until golden brown and set it aside.

In the same pan add onion and cook it for a minute.

Add Garlic and cook it for 30 secs. Then add the sliced shitake mushrooms and cook it till its tender.

After cooking the mushrooms, add carrots and red capsicum and cook them for a minute.

Now add the blanched spinach and shallow fried chicken. Combine everything well.

In a large bowl, add the glass noodles and pour bowling water and allow it to rest for 30 to 60 secs. After 30-60 secs scoops to noodles out. Cut the noodles with the help of scissors to manageable lengths and add it to the pan.

Note: We have used noodles made from pea and mung bean. You can also use noodles made from potato starch. Please read the instructions of how to cook the noodles behind the packaging.

Now add sesame oil, light soy sauce, sugar and black pepper powder and begin loosening the noodles and tossing it with vegetables and chicken.

In a bowl, Add in Sugar, Soy sauce, Salt, Korean hot pepper flakes, and water. Mix them all well and set them aside.

In a pan, heat some oil and start placing the tofu pieces and fry them till they turn golden brown on both sides, and set them aside.

Retain the oil in the pan, to the pan add the chopped Onions, and saute them till they turn golden brown. Later add Garlic and Green onions and saute them for 20 secs.

To this add the sauce that was prepared earlier and cook it till it reduces and becomes thick.

Add in the shallow fried tofu and braise them for a min till the tofu absorbs the flavors of the sauce.

Dubu Jorim is now ready. Garnish them with green onions and roasted sesame seeds.

In a bowl, add sliced cucumber, onions, green onion, garlic, toasted sesame seeds, Korean hot pepper flakes, Sesame oil, Soy Sauce.

Give all the ingredients a good mix.

Spicy Korean Cucumber Salad is now ready.

In a bowl, add all-purpose flour, salt, and water. Give them all a mix to a semi-liquid consistency.

To the batter now add sliced onions, carrots, greens of green onions, and mix it all well.

On a hot skillet, drizzle some oil and start spreading the vegetable pancake mix. Spread it to give it a shape. Top the mix with whites of green onions, spur chilies, mushrooms. Pour the remaining batter on top of the pancake to hold the topping firmly.

Cook the pancake for about 4 to 5 mins on both sides. Flip it and cook the other side for about 4 to 5 mins.

Korean Yachaejeon is now ready to be served.

In a mixing bowl, Add the chicken wingettes, Salt, Black pepper powder, Corn Starch, All purpose flour, Baking soda and Eggs.

Mix them all till the chicken is coated evenly with the batter.

In a frying pan, Pour the battered chicken one by one and deep fry them for 20 mins on medium flame.

After 20 mins, remove the fried chicken and set them aside for 1-2mins and then Double deep fry the chicken for 12mins.

In a pan, Drizzle 3 tbsp Oil. Once the oil is hot, Add chopped Garlic and sauté for a minute.

To this we then add Ketchup, Honey, Vinegar, and Gochujang. Mix them all well and let it cook for a minute.

Lastly Add the double deep fried chicken to the seasoned sauce and give it a good toss. Garnish with Toasted Sesame seeds and green onions.

Korean Fried Chicken is now ready.