Beoseot Kimchi

Clean the King Oyster Mushrooms and slice them into 0.5 cm thick rounds. Clean the Shiitake Mushrooms, remove the stems, and slice the caps. Trim the root ends from the Enoki Mushrooms and separate them.

Place the sliced King Oyster Mushrooms, Shiitake Mushrooms, and Enoki Mushrooms in a large bowl. Sprinkle the Salt evenly over the mushrooms and gently toss to coat. Let them sit for 20-30 minutes to draw out excess moisture.

While the mushrooms are salting, prepare the kimchi paste. Mince the Garlic and Ginger. Finely chop the Green Onions and Korean Chives. In a separate bowl, combine the Gochugaru, minced Garlic, minced Ginger, Fish Sauce, and Sugar. Mix thoroughly until a thick paste forms, then stir in the chopped Green Onions and Korean Chives.