After soaking the fern and taro stems overnight, drain the water out. Give them a thorough wash. Then use your hands and squeeze the water out of them
Next, cut the fern and taro stems into small pieces (about the length of your pinky finger - as they will get bigger once they boil).
Now place each into a separate bowl. Marinate both of them with the following marinade: Soup Soy Sauce (2T), Minced Garlic (1T) and Sesame oil (1T). Mix with your hands and get them thoroughly coated.
Cut the onion into thin slices. Cut the red and green chili peppers into small pieces. Then chop the spring onion stalks into small pieces (finger-length size). Cut the stem off the oyster mushroom and give them a quick wash.
Next, make chili oil by mixing: Vegetable oil (½ cup), Gochugaru (⅓ cup) and Minced Garlic (1 Tablespoon). Place in microwave for 2 minutes. Take it out the microwave (be careful) and pour the mixture through a strainer (or cheese cloth). Use a spoon to squeeze out the last bits of oil. It should produce a little less than ⅓ cup. Set aside for use later.