Posot Chojang

Ingredients for 4 servings:

• 175 g mushrooms, large, white
• 7 tbsp soy sauce
• 2 tbsp vinegar (rice vinegar)
• 1 piece(s) ginger, fresh, approx. 1 cm, finely grated
• 2 tsp sesame seeds
• ½ tsp chili powder, Korean
• 1 pinch(s) of sugar

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Mushrooms baked in foil with vinegar dip

Heat a small, heavy frying pan over medium heat and add 2 teaspoons of sesame seeds. Toast, stirring constantly, until they turn dark and smell nutty. Crush the seeds in a mortar and pestle with a pinch of salt. Combine the soy sauce and rice vinegar in a small bowl. Add the ginger, chili powder, and sesame seeds and stir. Tip: If you don’t have original Korean chili powder, simply mix paprika with cayenne pepper. Cut the mushroom heads and stems into approximately 5 mm thin slices and place them in the center of a 50 cm x 30 cm piece of aluminum foil. Fold over the long sides first, then the narrow sides to form a tight parcel. Then preheat the grill in the oven or light a charcoal grill (if you’re having a BBQ in the garden anyway). Cook the mushroom parcel for about 5-7 minutes. On a charcoal grill, the parcel should be about 10 cm above the embers. Serve the mushrooms immediately and add the vinegar dip or another dip according to your taste.