Korean Butter-Glazed King Oyster Mushrooms

Method

1. In a small bowl, whisk together the doenjang, Yondu sauce, and sugar with 100ml of water until the sugar dissolves. Set aside.
2. Slice the mushrooms lengthwise into 5mm thick pieces. Heat a large, heavy-bottomed skillet over medium heat. When hot, add the mushrooms and salt, and dry-fry for 5 minutes, turning occasionally, until they soften and develop golden spots.
3. Once the mushrooms have collapsed and look slightly caramelized, lower the heat and add the vegetable oil and minced garlic. Sauté for a minute, stirring constantly, so the garlic doesn't burn.
4. Pour in the mirin and let it sizzle for 2 minutes, stirring occasionally.
5. Add the prepared sauce and cook for another 2 minutes, until the mushrooms have absorbed the flavors and only about 2 tablespoons of liquid remain in the pan.
6. Add the butter and stir until it melts and emulsifies into the sauce, about 1 minute.
7. Remove from heat, stir in the sliced chillies and sesame seeds. Divide between two bowls and serve warm with steamed rice.