Preheat oven to 350 degrees.\nToss mushrooms with 1 Tbsp Korea sauce, a drizzle of canola oil and ½ tsp kosher salt. Spread in a single layer on a parchment-lined baking sheet and roast until beginning to brown, about 10 minutes. Remove from oven and let cool slightly. Slice into 1\/4-inch thick slices.\nMeanwhile, using a mandoline or vegetable peeler, shave squash into long, thin ribbons (about 1\/16-inch thick). Place in a large mixing bowl along with the mushrooms and mint. Toss with remaining ¼ cup Korea sauce until coated. Garnish with sesame seeds and additional fresh mint.