Chicken/beef Tangsuyuk

Marinate meat with salt & pepper.

Batter:
Soak 1 cup starch in 3 cup water for about 1 1/2 hour. Drain water, add 1 large egg white.

Saute:
Wood ear mushroom
Carrot
Onion
Pineapple

Sauce:
3 cups water
3 1/2 Tbsp sugar
2 Tbsp white/apple vinegar
1/2 Tbsp oyster sauce
1 tsp salt
2 Tbsp starch + 2 Tbsp water

Jukkumi Gui

2 Tbsp Gochujang
2 Tbsp Sugar
1 Tbsp Sesame Oil
1 Tbsp Soy Sauce
2 tsp Gochugaru
1 tsp Minced Garlic
1 tsp Sesame Seeds
1/2 tsp Minced Ginger
1 Tbsp Rice Vinegar

Marinate 2-3 hours or overnight.
Sear on medium to high heat for 3 minutes.

Buchu muchim

9 oz chive (buchu)
1 Tbsp green onion
2 tsp gochugaru
1 tsp minced garlic
1 tsp soy sauce
1 tsp fish sauce
1 tsp sesame oil
1/2 tsp sesame seeds