Tear the oyster mushrooms into appropriate sizes and slice the shiitake mushrooms thickly.

Blanch the oyster mushrooms in boiling water with a pinch of salt, then blanch the shiitake mushrooms briefly.

Drain the mushrooms in a sieve and squeeze out excess water by hand.

Mix 1 tbsp anchovy sauce, 1/2 tsp raw sugar, and 2 tsp perilla oil in a bowl.

Add the drained mushrooms to the seasoning mixture and mix well.

Add 2 tbsp perilla powder and mix until evenly coated.