Cut konjac into bite-sized pieces and blanch in boiling water with 1 tbsp vinegar.

While blanching konjac, wash and cut king oyster mushrooms into similar-sized pieces.

Drain the blanched konjac and place it in a frying pan. Add all seasoning ingredients except perilla powder and cook on high heat.

Once the konjac begins to take on color and the sauce reduces slightly, lower the heat to medium.

Add the mushrooms to the pan and stir-fry on low heat. Gradually increase heat as mushrooms release water.

When the mushroom water evaporates and the dish reaches a moist consistency, turn off the heat and mix in perilla powder.