Wash 1 cup of short-grain rice by rubbing it between your palms, rinse a couple of times, and then soak it in water for at least 30 minutes.

Peel and wash a 1-pound Korean radish.

Cut the radish into thin matchsticks.

Drain the soaked rice. Place half of the julienned radish in a heavy-bottomed pot, followed by the drained rice.

Add 1 cup of water, then top with the remaining radish. Cover and cook over medium-high heat for about 10 minutes.

Once boiling, gently mix the rice and radish. Reduce the heat to low, cover, and let it simmer for another 10-15 minutes until the rice is cooked.

Turn off the heat, let it stand for a few minutes, then fluff the rice and radish together and serve in a bowl.

Mince 4 cloves of garlic and finely chop 4 green onions. Add them to a mixing bowl.

Add 1/4 cup of soy sauce and 1 tablespoon of gochugaru (Korean hot pepper flakes) to the bowl.

Grind 2 tablespoons of toasted sesame seeds and add them to the bowl, along with 2 tablespoons of sesame oil.

Mix all the sauce ingredients together until well combined.

Slice king oyster mushrooms lengthwise and marinate them in bulgogi sauce.

Grill the marinated mushrooms on a preheated grill pan until they start to brown.

Pour the remaining marinade over the mushrooms and continue grilling, turning occasionally, until cooked through and nicely charred.