Tear oyster mushrooms into strands. Julienne the red pepper.

Sauce: In a bowl, mix sesame oil, sesame paste, rice vinegar, Mirin sweet cooking seasoning, syrup (melted sugar crystal), soy sauce and salt to taste.

Bring a pot of water to boil and add small amount of cooking oil. Blanch mushrooms first then add red pepper and sprouts. Set aside. Blanch spinach. Place spinach on the bottom layer of the serving platter.

Mix half of the sauce with mushrooms, red pepper and sprouts and place everything on top of the spinach. Pour the rest of the sauce on top and serve.