Step 1

[Stir-fried Sweet Potato Stems with Clams] Peel the prepared sweet potato stems and blanch them in boiling water. Once cooked, cut the stems into bite-sized pieces and toss them with 2 Tbsp of fish sauce to marinate. Clean the clams thoroughly.

Step 2

Heat a little cooking oil in a pan and sauté minced garlic until fragrant. Add the marinated sweet potato stems and the prepared clams, then stir-fry over high heat.

Step 3

Add the Korean red chili pepper (or vinegar) and chopped Cheongyang chili peppers, and stir-fry quickly. Finish by drizzling with sesame oil and sprinkling sesame seeds for a nutty aroma.

Step 4

[Seasoned Bean Sprouts] Wash the bean sprouts thoroughly. Blanch them in boiling water for about 3-5 minutes until crisp-tender; avoid overcooking, or they’ll become mushy. Rinse under cold water and drain well. In a bowl, combine the drained bean sprouts with fish sauce, minced garlic, sesame oil, and sesame seeds. Mix gently to coat.

Step 5

[Stir-fried Eggplant] Cut the eggplants into bite-sized pieces (about 5cm long). Sprinkle with 1 Tbsp of salt and let them sit for about 10 minutes to draw out moisture. Squeeze out the excess water by hand. This step helps the eggplant absorb less oil and achieve a chewier texture.

Step 6

Heat cooking oil in a pan, sauté minced garlic until fragrant, then add the squeezed eggplant and stir-fry. Once the eggplant softens, add the reserved eggplant brining water, oyster sauce, and chopped chili peppers, and continue to stir-fry.

Step 7

Finish by adding sesame oil and sesame seeds for shine and a rich flavor. Brining and then stir-frying the eggplant helps maintain its chewy texture.

Step 8

[Stir-fried Zucchini] Slice the zucchini into thin half-moons. Slice the onion and green bell pepper into thin strips. Chop the Cheongyang chili pepper. Ensure all vegetables are cut into similar sizes for even cooking.

Step 9

Heat cooking oil in a pan, sauté minced garlic until fragrant, then add the sliced zucchini and onion. Stir-fry until the zucchini begins to soften. Once the zucchini is slightly cooked, add the cooking wine (Mirin), chopped chili peppers, and green bell pepper, and stir-fry together.

Step 10

Season with fish sauce, and finish by adding sesame oil and sesame seeds for enhanced flavor.

Step 11

[Stir-fried Cucumber with Beef] Cut the cucumbers into thick matchsticks and sprinkle with 1 Tbsp of salt. Let them sit for about 10 minutes to salt. Squeeze out the excess water thoroughly by hand. This process prevents the cucumber from becoming watery and helps maintain its crispness.

Step 12

In a bowl, combine the minced beef with 1 Tbsp minced garlic, 1 Tbsp soy sauce, 1 Tbsp sesame oil, and a pinch of black pepper. Mix well to marinate.

Step 13

Heat cooking oil in a pan, sauté minced garlic until fragrant, then add the marinated beef. Break up any clumps as you stir-fry. Once the beef is almost cooked, add the squeezed cucumber and chopped chili peppers, and stir-fry quickly.

Step 14

When the cucumber is lightly cooked, taste and adjust seasoning with salt if needed. Finish by adding sesame oil and sesame seeds for a savory taste.

Step 15

[Seasoned Radish Salad (Mu Saengchae)] Cut the radish into thick matchsticks and place in a bowl. Add 1 Tbsp salt and 2 Tbsp sugar, and toss well to salt. Let it sit for about 10 minutes, then squeeze out the excess water by hand. This step removes moisture from the radish, allowing it to better absorb the seasonings.

Step 16

To the drained radish, add chopped chives, gochugaru, minced garlic, vinegar, fish sauce, sesame seeds, and sesame oil. Mix everything together gently with your hands until well combined. Enjoy your flavorful radish salad!