Sweet-Sour Spicy King Oyster Mushrooms and Minari (4 Servings)

Julienne 1/3 cucumber, 1/2 carrot and 1/2 onion; toss with 1/2 tsp salt and set aside.

Tear 225 g king oyster mushrooms into strips, blanch in boiling water for about 1 minute, cool under clean cold water and squeeze dry into a bowl.

Trim and wash 55 g edible minari. Blanch in boiling water for 30 seconds to 1 minute, rinse in fresh cold water, squeeze dry and cut into bite-size lengths.

Gently squeeze excess liquid from salted cucumber, carrot and onion, then add to mushrooms and minari.

Combine 4 tbsp gochujang, 1 tbsp gochugaru, 2 minced garlic cloves, 1 tsp salt, 1 tbsp honey, 3 tbsp vinegar, 2 tsp sesame oil and one chopped green onion.

Toss vegetables with the dressing, then fold in one finely chopped green chili. As gochujang saltiness varies, add dressing gradually to taste.

Serve promptly with rice. Refrigerate leftovers in an airtight container within two hours and use within about three days.