Make the pickles: Mix together the rice vinegar, sugar, salt and cucumbers and allow to sit for at least 15 minutes while you prepare the rest of the dish.

Make the mushrooms: In a bowl stir together the gochujang, soy sauce, water, sugar, and rice vinegar. Once the sugar is dissolve completely add the mushroom slices and let sit for at least 10 minutes.

Add the cooking oil to a skillet and heat over medium then add the onion and sauté until the onion begins to soften.

Add the marinated mushrooms and cook until the mushrooms are cooked through and the sauce begins to thicken, about 8-10 minutes.

Assemble all the ingredients in a bowl.