Quarter mushrooms.

Stem, seed, remove ribs, and cut red bell pepper into 1/2" strips.

Slice jalapeño into thin rounds. Remove seeds for less spice. Wash hands and cutting board after working with jalapeño.

Taste Korean BBQ sauce. Mix slaw mix, Korean BBQ sauce (to taste), and 1 tsp. olive oil in a mixing bowl until completely combined. Set aside.

Combine jalapeño, 1 tsp. water, and rice vinegar in a microwave-safe bowl. Microwave uncovered until jalapeño is slightly tender, 2-3 minutes. Set aside, at least 5 minutes.

Place a large non-stick pan over medium heat. Add 1 tsp. olive oil, red bell pepper, and a pinch of salt and pepper to hot pan.

Stir occasionally until lightly browned and tender, 5-7 minutes.

Transfer red bell pepper to a plate. Wipe pan clean and reserve.

Return pan used to cook red bell pepper to medium heat and add canola oil. Let heat, 5 minutes.

While oil heats, add tempura mix, 6 Tbsp. cold water, and a pinch of salt and pepper to another mixing bowl. Stir until a thick batter forms, like a pancake batter. If too thick, add additional cold water, 1 Tbsp. at a time, until the consistency is reached.

Line a plate with a paper towel.

Test oil temperature by adding a pinch of tempura batter to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.

Dip mushrooms in tempura batter and coat evenly.

Transfer coated mushrooms to hot oil and stir occasionally until golden all over, 3-4 minutes.

Transfer fried mushrooms to towel-lined plate.

Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.

Plate dish as pictured on front of card, placing fried mushrooms in tortillas and topping with red bell pepper, slaw, pickled jalapeños (to taste), and sesame seeds. Bon appétit!