Black Bean Enoki Mushrooms
These Black Bean Enoki Mushrooms are the viral Korean dish in mukbangs. They’re made with black bean paste and have the crunchiest texture.
Ingredients
- 3 bundles enoki mushrooms 600g
Black bean sauce
- 3 tbsp Korean black bean paste
- 2 tsp white granulated sugar
- 3 cloves garlic grated
- 1 tbsp fire sauce or gochujang, optional
- 3 tbsp water
Instructions
Mushroom preparation
- Cut off the root (mycelium) of the mushroom.
- Wash mushroom in cold water and thoroughly pat dry.
- Make 1 cm thick cuts into the base of the mushroom, and peel the mushroom sheets off.
Cook mushrooms in sauce
- To a nonstick pan on medium-low heat, drizzle in some olive oil, and transfer the mushrooms. Pan fry both sides for 2 mins each.
- Once lightly golden, drizzle the black bean sauce onto each mushroom sheet, and take a brush to further coat the sauce onto the mushrooms. Flip them over and dab on more sauce so it’s nice and coated as well.
- Pour in 3 tbsp of water and let it simmer 2-3 minutes.
Serve
- Once the sauce has thickened, line and stack them onto a rectangular plate.
- With the leftover sauce, pour in 2 tbsp of water, and bring it to a simmer until it has a thick consistency.
- Drizzle the leftover spicy sauce on top, and serve with a bed of warm rice.
Video
Notes
This recipe makes 12-15 pieces of Black Bean Enoki Mushrooms.