Spicy Enoki Mushrooms
These Spicy Enoki Mushrooms are made with fire sauce and have the perfect crunchy texture.
Ingredients
- 3 bundles enoki mushroom 450g
Spicy Sauce
- 2 tbsp gochujang
- 1 tbsp gochugaru
- 2 tsp granulated sugar
- 1 tsp soy sauce
- 3 cloves garlic grated
- 3 tbsp water
- 2 tsp Samyang Buldak fire sauce optional
Instructions
Prep
- Cut the root of the enoki mushrooms, wash it in cold water, pat it dry, and slice the mushroom into thin sheets (Note 1).
- Mix the spicy sauce ingredients into a bowl until well combined.
Cooking
- 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 spicy sauce onto each mushroom sheet, and take a brush or spoon 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 5 minutes.
- Once the sauce has thickened, line and stack them onto a rectangular plate.
- With the leftover sauce, pour in 1/4 cup of water, and bring it to a simmer until it has a thick drizzling consistency. Drizzle the leftover spicy sauce on top, and serve with a bed of warm rice and roasted seaweed sheets.
Video
Notes
- I sliced mine into thirds. They should be around the thickness of your pinky.