Gochujang King Oyster Mushrooms with Perilla Oil Noodles

20240109 #breakfastdiary 947, -2°C/cloudy Riding the wave of 1.29 million views on my earlier king oyster mushroom salad (Instagram numbers), I tore it up again. — Tearing king oyster mushrooms by hand tore up the reel views too. Anyway, I had leftover king oyster mushrooms from a couple days ago, so I decided to tear into them once more: #gochujangkingoystermushrooms and #perillaoilnoodles Tear the king oyster mushrooms along the grain using a fork. (They end up looking just like chicken breast.) Mix 1 each soy sauce and gochujang, minced garlic, and 1/2 each oligo syrup for the sauce. Add the prepared mushrooms to a pan and cook until they wilt down a bit, then pour in the sauce and cook further without letting it burn. Boil thin wheat noodles (somyeon), adding cold water two or three times as it cooks, then rinse repeatedly in cold water afterward for extra chewiness. Plate the noodles, top with the mushrooms, chopped chives, and black sesame, and finish with perilla oil. That perilla oil flavor is just so good.