Cookwith - Epic Vegan Bulgogi Mushroom Steaks with California Summer Salad

Ingredients

• 2 lbs king oyster mushrooms (or portobello caps), sliced into 1-inch steaks
• 1/4 cup low-sodium tamari (or soy sauce if not gluten-free)
• 2 tbsp toasted sesame oil
• 2 tbsp maple syrup
• 3 tbsp mirin (or dry sherry)
• 1 tbsp gochujang (Korean chili paste, vegan)
• 3 cloves garlic, minced
• 1 inch fresh ginger, grated
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked paprika
• 1 tbsp neutral oil (avocado or grapeseed) for searing
• 2 cups heirloom cherry tomatoes, halved
• 1 cup Persian cucumber, sliced
• 1 large ripe avocado, sliced
• 4 cups baby arugula or spring mix
• 1/4 cup fresh cilantro leaves
• 1/4 cup roasted seaweed snacks, crumbled
• 1 tbsp toasted sesame seeds
• Juice of 1/2 lemon
• 1 tsp rice vinegar
• Sea salt, to taste