Crispy vegetable salad with tree mushrooms

Soak the ice mushroom in hot water for 30 minutes.

It will immediately begin to swell and double in size.

Remove the mushroom from the water, rinse well and cut into pieces suitable for eating.

Grate carrots and radish on a Korean grater.

Combine all ingredients in saucepan.

Squeeze the garlic through a press.

Add Korean carrot seasoning, vinegar and soy sauce to taste.

Mix.

Season with salt, sugar and sesame oil.

Sprinkle with sesame seeds.