Cooking Instructions:

Heat the olive oil in a large skillet over medium-high heat. Add the minced garlic and sliced chile peppers, sautéing for about 1 minute until fragrant.

Add the mixed mushrooms to the skillet, stirring frequently. Cook for 5-7 minutes until the mushrooms are tender and browned.

In a small bowl, combine the gochujang, yuzu juice, and soy sauce. Pour this mixture over the cooked mushrooms, stirring well to coat evenly. Cook for an additional 2-3 minutes to allow the flavors to meld.

Remove the skillet from heat and serve the stir-fry over a bed of cooked rice or noodles. Top with chopped scallions, sesame seeds, and a side of assorted artisanal pickles for an added crunch. Creative salads like this one can elevate your meals with bold flavors and unexpected textures.

For an extra tip, feel free to customize the vegetables in this stir-fry according to your preference or seasonal availability.

You can add bell peppers, snap peas, or even leafy greens for added nutrition and flavor. Additionally, if you prefer a milder dish, reduce the amount of chile peppers or omit them altogether.