Perilla Mushroom Salad (Deulkkae Beoseot Muchim)

Rinse and tear one pack of oyster mushrooms into bite-sized pieces and place them in a bowl.

Cover the bowl with plastic wrap, poke a hole, and microwave for 2 minutes.

Stir the mushrooms and microwave for another 2 minutes.

Drain the liquid released from the mushrooms into a separate bowl and set it aside.

In a bowl, combine soy sauce, perilla oil, mayonnaise, perilla seed powder, and oligosaccharide syrup.

If the sauce is too thick, add some of the reserved mushroom liquid to reach your desired consistency and mix well.

Pour the prepared sauce over the cooked mushrooms and mix until they are evenly coated.

Optionally, garnish with thinly sliced perilla leaves for enhanced flavor before serving.