Boil 1L of water with 1 tbsp coarse salt and cook the spaghetti for 8 minutes.

Slice the green onion, garlic, and mushrooms thinly.

Chop the green chili peppers and julienne the perilla leaves.

Heat 3 tbsp of perilla oil in a pan and sauté the green onion and garlic until fragrant.

Add the mushrooms to the pan and stir-fry until softened.

Add some pasta water, the cooked spaghetti, and the chopped chili peppers to the pan. Stir-fry and season with soy sauce, salt, and black pepper.