Korean Sebalnamul Beoseot Bokkeum (Saltwort Mushroom Stir-fry)

Rinse 180 g saltwort in cold water, shaking off grit, then drain well and cut into 6 cm lengths.

Tear 220 g oyster mushrooms along the grain, removing any tough base so the pieces cook evenly.

Thinly slice 120 g onion and keep 1 teaspoon minced garlic beside the stove.

Lay out the soy sauce, ground perilla seed, perilla oil, and vegetables before heating, because the stir-fry moves quickly once the pan is hot.

Add 1 tablespoon cooking oil to a pan and warm it over medium heat.

Stir-fry the onion and garlic for about 1 minute, just until the onion softens slightly and the garlic smells fragrant without browning.

Increase to high heat and add the oyster mushrooms.

Stir-fry for about 2 minutes, spreading them across the pan so their moisture evaporates and the edges look slightly dry rather than limp or watery.

Pour 1 tablespoon dark soy sauce around the edge of the pan and toss quickly so it coats the mushrooms.

Because saltwort is naturally salty, do not reduce the soy sauce aggressively. Taste before deciding if it needs more seasoning.

Add the saltwort and toss over high heat for only 1 minute, lifting and turning to keep it crisp.

Turn off the heat, add 1.5 tablespoons ground perilla seed and 1 tablespoon perilla oil, mix for 20 seconds, and serve right away.