1: Cut king oyster mushrooms in an accordion fashion, slicing diagonally across on one side and straight across on the other, cutting in at about half depth with each slice.
2: Add mushrooms to a container.
3: Mix remaining ingredients for bulgogi sauce in a bowl and pour over mushrooms, covering entirely.
4: Place mushrooms in fridge, covered, for at least 1 hour, up to 1 day.
5: Add mushrooms to skewers and reserve all remaining marinade.
6: Heat your grill to 450°F and begin grilling skewers.
7: Cook until the mushrooms have caramelized well, adding marinade in spoonfuls on top of the mushrooms as they grill to glaze.
8: Serve with jalapeño cashew cream, scallions, and sesame seeds.
