Sweet, sour, and spicy mushrooms with water dropwort recipe by Maangchi

Ingredients

• ⅓ an English cucumber, sliced in 3 to 3½ inch long and thin strips
• ½ medium carrot, peeled, and sliced in 3 to 3½ inch long and thin strips
• ½ a medium-sized onion, sliced thinly
• 1½ teaspoons kosher salt
• ½ pound king oyster mushrooms (5 to 6 large king oyster mushrooms), cut into thin strips lengthwise
• 1 bunch of water dropwort (minari) : about 2 ounces, with the tough stems and leaves trimmed off
• ¼ cup hot pepper paste (gochujang)
• 1 tablespoon hot pepper flakes (gochugaru)
• 2 garlic cloves, minced
• 1 tablespoon honey
• 3 tablespoons white vinegar
• 2 teaspoons toasted sesame oil
• 1 green onion, chopped
• 1 green chili pepper (or jalapeno), stemmed, and chopped