Canola oil, to taste

2 sunchokes, thinly sliced

8 ounces oyster mushrooms, broken into 2-inch pieces

2 cups dandelion Greens, cut into 1-inch strips

2 cups watercress

1/3 cup sea beans

Silk worm pupa, cleaned and roasted

Black ants, cleaned and roasted

Wasps, cleaned and roasted

Grass hopers, cleaned and roasted

¼ kimchee, coarsely chopped

¼ cup kimchee juice

Place a large skillet over medium high heat and add 1 inch canola oil. Add the sunchokes to the oil and cook until crisp and golden brown, about 7 minutes. Transfer to a paper towel lined plate, season with salt, to taste, and set aside.

Add a thin layer of canola oil to the pan, if necessary, and add the mushrooms. Tossing occasionally, cook until deeply golden brown and salt, to taste. Add the dandelion greens and kimchee to the pan and reduce the heat to low.  

In a bowl, add the kimchee juice. While whisking, drizzle in ½ cup canola oil, then add to the skillet, scraping up any brown bits that may have accumulated. Add the pupa, ants, wasps, and grass hopers, to taste.

Serve warm and immediately.