15-Minute Spicy Enoki Mushrooms Recipe
Ingredients
- 1 pack enoki mushrooms
- 5 minced garlic cloves about 2 tbsp
- 3 tbsp neutral oil
- 1 chopped scallion for garnish
- ¼ tsp black sesame seeds for garnish
Sauce
- 1 tbsp gochujang
- 1 tbsp fine gochugaru
- 1 tbsp soy sauce
- 1/2 tbsp oligodang (Korean rice syrup) substitute with honey, corn syrup or sugar
- 1/2 tbsp sugar
- ⅛ tsp ground black pepper
- 3 tbsp cup water
Instructions
- Start by slicing the roots off the enoki mushrooms. Be sure not to cut off the roots too short to prevent them from falling apart. They should still be intact.
- Slice the mushrooms horizontally, about ¼ inch thick.
- Prepare the sauce by mixing gochujang, gochugaru, soy sauce, oligodang, sugar, ground black pepper, and water. Mix until well combined.
- Heat a pan over low heat. Add neutral oil and minced garlic. Toast the garlic until light brown, making sure they don’t get too dark. Strain the toasted garlic and reserve the garlic-infused oil.
- Add the garlic-infused oil back into the pan over medium heat. Place the mushrooms in the pan, making sure they are not overlapping. Cook the mushrooms for about 1 minute then flip.
- Pour the sauce over the mushrooms then reduce the heat to medium-low. Allow the sauce to simmer to your desired thickness. There shouldn’t be much liquid left.
- Transfer the mushrooms to a plate. Garnish with chopped scallions, black sesame seeds, and toasted garlic.