Crispy Sweet-and-Sour Shrimp

This is what you order alongside Jjajang Myeon, at Korean Chinese restaurants. It’s your typical guilt-inducing, fried-and-bathed-in-sweet-sauce dish, but oh, it’s so, so good. It is also easier to make at home than you might think: Just get the freshest, plumpest shrimp you can find and double-fry them, which makes them really crunchy and helps them stand up to the sauce. I like to serve this with a simple dipping sauce of rice wine vinegar and gochugaru.