Sweet-Sour King Oyster Mushroom and Minari Muchim (4 servings)

Cut cucumber, carrot and onion into thin strips. Sprinkle with 1/2 tsp salt, let stand briefly, then squeeze out excess liquid.

Tear or cut mushrooms lengthwise; blanch in boiling water for about 1 minute, cool under running water and squeeze dry.

Blanch cleaned edible minari for 30–60 seconds, rinse cold, squeeze and cut into bite-sized pieces.

Mix gochujang, chili flakes, vinegar, honey, garlic, sesame oil, chopped scallion and up to 1 tsp remaining salt; reduce salt if the paste is salty.

Toss well-drained vegetables and mushrooms with the sauce and serve immediately. Refrigerate any leftovers promptly in a sealed container.