Mix the prawns with garlic, ginger and gochujang paste and marinate for 20 minutes.
Soak the mushrooms, covered in 100 ml boiling water for 30 minutes.
Toss the cucumber and radish in vinegar, sugar and salt and leave to cure, covered in the fridge.
After 30 minutes, slice the mushrooms removing their stalks.
Heat oil in a pan on medium heat and put in the garlic with the mushrooms. Cook for a minute, then add the soy and the rice wine vinegar. Cook for another 2-3 minutes till the mushrooms have soaked up all the liquid and appear browned. Transfer to another bowl and set aside.
In the same pan heat 2 tablespoons of oil and saute the marinated prawns along with the marinade on medium heat.
Cook for 7-10 minutes or until the prawns are cooked and opaque but still juicy. Set aside.
In a large pot pour in the coconut milk, the soaking water from the mushrooms and half the plain water. Season with salt.
Add the rolled oats stirring to dissolve any lumps. Bring to a boil, lower the heat and cook till creamy in consistency. Add more water if required during the cooking.
Pour equal amounts of porridge in to the serving bowls and top with the prawns, mushrooms and pickled vegetables arranged in individual heaps. Pour over any sauce from the prawns.