Cup of Yum
1. Soak dried shitake mushrooms inwater for an hour or more (can also do it day before). Or soak in warm water for about 20 minutes for quicker results. Set aside.

Prep Korean squash (Aehobak 애호박) or (any soft skinned zucchinis like Cousa or Greeas follows

1. Julienne thinly then put in a small bowl and sprinkle sea salt. Toss lightly with hands to evenly mix. Leave it for 10 minutes.
2. After 10 min, check to see if zucchini is sufficiently salted. It should be limp when you hold it up - as in the pic.
3. Place salted zucchini pieces in a fine cheesecloth or Myeonbo (면보 Korean cotton cloth) or cotton filter bag and wring out excess liquid - much like wringing a towel. Discard liquid.

Back to mushrooms and then pepper

1. When shitake mushrooms are fully rehydrated, take them out from the water, give them a very light squeeze with your hand to wring out extra moisture. If your mushrooms are thick, slice them horizontally like as if you are filleting a fish. Then julienne and dice them.
2. Season chopped mushrooms with Guk Ganjang, Jin Ganjang and Sesame oil. Mix evenly. Set aside.
3. Cut Jalapeno in 1/2 lengthwise and take out the seeds and white stem. Cut each half into strips then dice them.

Cook vegetables

1. In a frying pan (non-stick or regular), heat some vegetable oil on medium-high heat. Just a swirl is enough. Repeat this each time.
2. Saute lightly, each of the 3 ingredients - zucchini, mushrooms and peppers - separately in the pan, stirring often. Each ingredient should only be cooked for ONLY 30~40 secs. Do NOT overcook.
3. Transfer sauteed vegetables on a large plate and spread them out to cool.
4. When vegetables are cooled, season with sesame seeds, ground black pepper and sesame oil. Mix to season evenly.

How to assemble Vegetarian Dumplings! You will need a small bowl with water, a tray, spoon, mandu wrapper, stuffing and some flour.

1. Prepare a baking sheet or tray for the dumplings by lightly sprinkling it with flour.
2. Prepare a small saucer with water.
3. Take a mandu wrap and place on the palm of your hand. Spoon the vegetable stuffing in the center of the wrap. Gather the stuffing together and make a little mound in the center.
4. Dip your finger (of the other hanin water and lightly wet the edges of your wrap. Then to make a Pyeonsu style square dumpling, fold it in half and press down and seal the edges of each side to make like an envelope. Settle the packet down on a surface and then hold the sealed edges of each side with each hand and push them in towards the center. Then you will see that now it's looking like a square! Seal the remaining edges while making sure the center is also fully sealed. Watch video to see how it's done.
5. Prepare a steamer and bring it to steam. I used my rice cake making bamboo steamer here but you can use any kind of steamer - just make sure you line the bottom of your steamer with one of the following - green cabbage leaves, zucchini leaves (I did it below), zucchini leaves, cheesecloth or a silicone steaming mat so the mandu doesn't stick to the bottom.
6. Steam dumplings for about 8 minutes and they should be done. Serve warm or at room temperature with some Choganjang as dipping sauce.