Remove all innards and clean the fish. Then use your knife to scrape off the silver skin (reference video). Give each piece a thorough rinse under running water. Then let it drip-off any excess water.

Take out a mixing bowl. Place each fish cut (or fillet) in. Pour a few splashes of mirin onto them. Use your hands to soak each piece in it. Then put each fillet onto a cutting board. Season both sides with salt and pepper.

Then put each fish piece into a plastic bag. Pour a few shakes of flour into the bag. Then seal the bag and give it a nice shake. Each piece should now be thoroughly coated and ready to fry.

Put your frying pan on a medium heat. Put some oil in. Once it is hot, place each fish piece in. Cook both sides until you get a golden brown. 

Give your spinach a rinse under cold water. Let it drip-off excess water.

Then make the marinade: Mix gochuargu, sugar, minced garlic, soy sauce and sesame oil.

Take a few spoonfuls of this marinade and place into a bowl. Then toss the spinach in it.

Plate and garnish with a few shakes of sesame seeds

Cut mushroom, zucchini and onions into thin slices. 

Take out a small mixing bowl. Place zucchini slices in. And season them with a few shakes of salt (not too much!). Set aside.

Take out another mixing bowl. Make mushroom marinade sauce. Then place the mushroom slices into the marinade and give a quick mix. Set aside.

Now take out a large frying pan. Put some oil in and place on a medium-high heat. Once its hot, place the mushrooms in. Once the mushrooms get a slightly crispy side, add in the zucchini and onions. And once the zucchinis start to slightly wilt, add in the ingredients listed under Stir-fry Seasoning. 

Stir-fry everything for 15-20 seconds. Plate and garnish with spring onions. Bon Appetit!