Sweet, Sour & Spicy Mushrooms with Basil
1/3 cucumber, sliced in 3 to 3 1/2 inch long and thin strips
½ medium carrot, peeled, and sliced in 3 to 3 1/2 inch long and thin strips
½ a medium-sized white onion, sliced thinly
1½ teaspoons salt
1/2 kg oyster mushrooms, cut into thin strips lengthwise
1 bunch of basil or parsley (or water dropwort (minari) if it's available)
¼ cup hot pepper paste (gochujang)
1 tablespoon hot pepper flakes (gochugaru)
2 garlic cloves, minced
1 tablespoon honey
3 tablespoons white vinegar
2 teaspoons sesame oil
1 green onion, chopped
1 green chili pepper (or jalapeno), stemmed, and chopped
For vegetables: Combine cucumber, carrot, and onion in a bowl and mix with ½ teaspoon salt.
Bring water to a boil in a pot. Blanch the mushrooms for 1 minute, then strain them with a strainer or a slotted spoon. Rinse them in cold water. Drain and squeeze to remove excess water. Put them in a mixing bowl.
Reheat the water and blanch minari (water dropwort) for 30 seconds to 1 minute. Strain and rinse in cold water a couple of times, changing the water to clean them and to stop them from cooking. Squeeze out the excess water. Chop them into bite size pieces. Add to the mixing bowl.
Squeeze out the excess water from the cucumber, carrot, and onion mixture and put it into the mixing bowl.
For seasoning sauce: Combine hot pepper paste, hot pepper flakes, garlic, 1 teaspoon salt, honey, vinegar, sesame oil, and green onion in a bowl. Mix well and add to the vegetables in the mixing bowl. Add green chili pepper and mix well by hand or a wooden spoon.
Transfer to a serving plate. Sprinkle with the sesame seeds and serve right away with rice.