Clean the oyster mushrooms under running water and slice them diagonally into 0.7 cm thick pieces.

Boil 1 liter of water with 1/2 tbsp salt and blanch the mushrooms for 5 minutes.

Drain the mushrooms and rinse them under cold water to cool them down completely.

Squeeze out excess water using a cloth or your hands until the mushrooms are firm.

Mix the mushrooms with soy sauce, salt, minced garlic, perilla powder, and sesame oil. Toss well to combine.