Wolgwa-chae

Method

1. Put 2 dried shiitake and 3 g dried wood ear in a bowl of warm water and soak for 30 minutes until fully soft. Drain, squeeze out the water, discard the shiitake stems and cut the caps into thin strips; trim the hard cores from the wood ear and tear it into bite-sized pieces.
2. Cut 130 g Korean zucchini lengthways, then across into 5 mm half-moons. Toss with 0.5 tsp fine salt and leave for 10 minutes, then press gently between your palms or in a clean cloth to remove the water — this keeps the flesh crisp rather than watery in the pan.
3. Season 60 g beef strips with 1 tsp soy sauce, 0.5 tsp sugar, 1 clove minced garlic, 1 tbsp chopped spring onion, 0.5 tsp sesame oil and 1 pinch black pepper. Mix with your fingers and leave to marinate for 10 minutes.