Fresh Leafy Kimchi Salad Recipe - goop

Ingredients

• 3 dried shiitake mushrooms
• 1 cup boiling water
• 1 teaspoon vegetable stock powder or sea salt
• ½ cup gochugaru (Korean red chili flakes)
• 5 cloves garlic, sliced
• 1- to 2-centimeter piece of ginger, peeled and sliced
• ½ onion or 1 eschalot, roughly chopped
• 1 apple, peeled, cored, and roughly chopped
• 3½ ounces salad leaves (watercress, purslane, pea shoots, baby spinach, or a combination)
• 2 to 3 tablespoons kimchi paste
• 2 tablespoons sunflower seeds
• 1 avocado, sliced into wedges
• 1 scallion, finely sliced
• handful of cilantro leaves
• juice of ½ lime or lemon
• extra virgin olive oil or toasted sesame oil
• sea salt and black pepper