King Oyster Mushroom Salad

Revisiting this breakfast 20240106, #breakfastdiary 944, -4°C/clear Tear the king oyster mushrooms by hand with a fork, following the grain, and blanch them in a pan. Mix 2 ground perilla seeds, 2 soy sauce, 1 sesame oil to make a dressing (it turned out too thick, so I added 2 more olive oil), pour it over the blanched mushrooms and mix well. Add a little black sesame and chives, too. - 20240106, #breakfastdiary 944, -4°C/clear In my early twenties, on a rainy day, a senior colleague, A, said 'I'll treat you to galbi today' and took me to a gogalbi place — which, simply put, is a makgeolli bar that serves grilled mackerel. (Well, galbi is galbi, 🙂) I'd love to treat A to this salad with its chicken-like texture. Senior, doesn't this look exactly like chicken? Tear the king oyster mushrooms by hand with a fork, following the grain, and blanch them in a pan. Mix 2 ground perilla seeds, 1 soy sauce, 1 sesame oil to make a dressing (it turned out too thick, so I added 2 more olive oil), pour it over the blanched mushrooms and mix well. Add a little black sesame and chives, too. - 20240106, #breakfastdiary 944, -4°C/clear Tear the king oyster mushrooms by hand with a fork, following the grain, and blanch them in a pan. Mix 2 ground perilla seeds, 2 soy sauce, 1 sesame oil to make a dressing (it turned out too thick, so I added 2 more olive oil), pour it over the blanched mushrooms and mix well. Add a little black sesame and chives, too.