Crispy Shiitake Beoseot Gangjeong (4 Servings)

Soak dried shiitake in cold water for at least two hours until tender. Squeeze dry, cut into pieces and dice bell pepper.

Dry mushroom surfaces and lightly coat with 1/4 cup potato starch.

Bring soy sauce, gochujang and vinegar (1 tbsp each), plus rice syrup and mirin (2 tbsp each), to a boil and simmer four minutes.

Heat 1/2 inch of oil in a heavy pan to about 160°C (320°F). Fry mushrooms in small batches for 1–2 minutes; lift out, reheat oil and fry again about one minute.

Warm sauce and toss briefly with fried mushrooms and diced bell pepper; serve immediately.