Directions

To Prep

1. In a large bowl, combine the marinade ingredients with the white part of the spring onions.
2. Add the mushrooms and marinate for 30 mins.
3. In another large bowl, mix the sliced red cabbage and carrots, and set aside.

To Cook

1. Warm two tbsp of the sesame oil in a pan and cook the onions until they have started to soften.
2. Add in the mushrooms and continue to cook for another 10 mins on a low heat.
3. When the mushrooms are done, transfer them in to the mixing bowl with the red cabbage and carrots and mix.
4. Serve on top of perilla leaves with gochujang paste, sesame seeds and spring onion greens.