Cut the nanohana into 3cm pieces, separating stems and florets. Trim the root of the shimeji mushrooms and cut them in half.

Boil water in a pot, add a pinch of salt, shimeji mushrooms, and nanohana stems. Cook for 20 seconds, then add the florets and cook for another 10 seconds. Drain and rinse under cold water.

In a bowl, mix all the seasonings (salt, garlic, doubanjiang, sesame oil, and white sesame seeds). Add the cooked vegetables and mix well.