15-Minute Spicy Enoki Mushrooms Recipe

Spicy enoki mushrooms are tender mushrooms glazed in a sweet, spicy, and savory sauce and topped with crunchy garlic bits for a satisfying delight. They’re packed with tons of flavor and make a great appetizer or vegetarian meal. 

There’s a reason why this is one of the most popular dishes that are featured in mukbang videos. They’re super flavorful, a mouthful, and so much fun to eat! Trust me when I tell you that these spicy enoki mushrooms are addictingly delicious. 

What you’ll love about this recipe

If you love mushrooms and spicy flavors, this recipe is for you! The thin noodle-like shape of the enoki mushrooms is coated in the delicious flavors of the spicy gochujang glaze. It’s perfect to enjoy with a bowl of rice or as a side dish with recipes like Korean Beef Radish Soup. 

The spicy glaze is a gochujang-based sauce that’s sweet, spicy, and packed with big bold flavors. But what takes these enoki mushrooms over the top is the crunchy fried garlic bits. Finely minced garlic is fried in oil until golden brown and crisp and used as a topping as the finishing touch. The infused garlic oil is used to saute the enoki mushrooms, allowing the mushrooms to absorb the delicious garlic oil for a deeper and richer flavor. 

Best of all, these spicy mushrooms are incredibly easy and quick to make. They’re ready in just 15 minutes so it’s great for a last-minute side dish or main entree. 

Spicy Enoki Mushrooms Ingredients & Substitutions

Enoki mushrooms: When buying enoki, look for ones that are dry, firm, and blemish-free. The mushroom caps should be closed, with minimal tears. Avoid ones that look slimy or have moisture inside the packaging as this is an indication of potential spoilage.

Garlic cloves: Fresh garlic cloves for that delicious garlicky flavor and aroma. Feel free to add more but not less!

Neutral oil: For frying the garlic, and the mushrooms. I always prefer avocado oil, but grapeseed, sunflower seed, canola, and vegetable oil are great options as well.

Scallions: Used as a garnish for freshness, a bright pop of green color, and a subtle oniony flavor

Black sesame seeds: Also for garnish. Great for added crunch and nutty flavor. Feel free to use toasted white sesame seeds. 

Sauce Ingredients & Substitutions

Gochujang: or Korean red pepper paste – a staple in Korean cuisine! It is sweet, spicy, and umami-rich and is used as the base of the spicy glaze. It imparts a gorgeous red color and a deep flavor to the sauce. Keep in mind that gochujang comes in various spice levels ranging from mild, medium, hot, and very hot. I used the medium spiced Gochujang for this recipe and it was just right for me. 

Gochugaru: or Korean red chili flakes. They come in two grind sizes: coarse and fine. For a smoother sauce, I used fine gochugaru but you can use the coarse one as well. This doesn’t affect the flavor – just the aesthetic. 

Soy sauce: For flavor and umami. I like using the Sempio brand.

Oligodang (Korean rice syrup): This adds sweetness while also imparting a glossy finish to the sauce. This syrup is not as sweet as other sweeteners, which is why I like using it. Can be substituted with honey, corn syrup, or sugar.

Sugar: For sweetness, to balance the strong spicy and savory tastes

Ground black pepper: For spice

Water: To thin out the sauce

How to Prepare Spicy Enoki Mushrooms

Step 1: Slice the roots off

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.

Step 2: Slice the mushrooms thin

Slice the mushrooms horizontally, about ¼ inch thick.

Step 3: Prepare the sauce

Prepare the sauce by mixing gochujang, gochugaru, soy sauce, oligodang, sugar, ground black pepper, and water. Mix until well combined.

Step 4: Toast the garlic

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.

Step 5: Cook the mushrooms

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.

Step 6: Pour sauce

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.

Step 7: Plate, garnish, and serve

Transfer the mushrooms to a plate. Garnish with chopped scallions, black sesame seeds, and toasted garlic.

Preparation Tips for Spicy Enoki Mushrooms

Here are some helpful tips to make the most delicious spicy enoki mushrooms every time:

• The majority of the flavor comes from the gochujang, which is Korean red pepper paste. Gochujang comes in a variety of spice levels ranging from mild, medium, hot, and very hot. I find that the medium spice level gochujang has the perfect balance of spiciness and savoriness, which is what I like to use. If you have a low spice tolerance, feel free to use the mild version. However, if you do prefer a spicier dish, try out the hot version. The very hot variety is VERY SPICY. 
• Gochugaru comes in two grind sizes – coarse and fine. Using fine gochugaru will give you a smoother sauce, while coarse will have a more grainy finish. The taste won’t be affected so use any as you prefer.
• The flavor of this dish, although spicy, also leans onto the sweeter side. Feel free to adjust the amount of sugar and rice syrup to your liking.
• Mince the garlic in uniform pieces. Otherwise, if cut unevenly, the smaller pieces will end up cooking faster and might burn before the bigger pieces are done. A food processor or expert knife skills will come in handy for this!
• If you find that the sauce gets too thick, simply add a splash of water to loosen it up. If it’s too loose or thin, just let it simmer down for a few minutes until it reaches your desired consistency.

Frequently Asked Questions

Are enoki mushrooms healthy?

Yes, enoki mushrooms are quite healthy. They’re rich in vitamins C, E, selenium, and antioxidants that help fight off damage-causing free radicals. They’re low in calories, too! That makes them a great addition to your regular menu rotation. Experts say that it is safe to consume up to 100 grams of enoki daily.

Can you make spicy enoki mushrooms in advance?

Yes, you can prepare spicy enoki mushrooms ahead of time! Simply follow the recipe instructions however, I do recommend keeping the fried garlic separate from the mushrooms until right before serving. The garlic chips will get soggy as it sits on top of the sauce and you want to make sure they’re crunchy! 

How can you store spicy enoki mushrooms?

Store the spicy enoki mushrooms in a sealed airtight container and keep them in the fridge for up to 3 days. The fried garlic chips should be stored in an airtight container at room temperature for up to 2 weeks. 

How can you reheat spicy enoki mushrooms?

You can reheat spicy enoki mushrooms by either using a microwave or over the stove top. To reheat in the microwave, set it on high for 1 to 2 minutes or until heated through. You might need to toss the mushrooms around to make sure that the center gets heated. To reheat it on the stove, heat over medium heat for 2 to 3 minutes or until steaming hot. Top with garlic chips and enjoy!

Is it okay to eat enoki every day?

Yes! Because of their low calorie and high nutrient content, enoki mushrooms would be a good addition to any diet so long as the consumption is in moderation. For instance, you can serve it with your salad, or as a ban chan (side dish) for your main meals. 

Do you need to soak enoki mushrooms?

No, there is no need to soak the enoki mushrooms. In fact, you want to store and keep them as dry as possible. Any moisture would encourage spoilage. The only time you want to get the mushrooms is when you rinse them, and you only do this right before you cook them.

What do enoki mushrooms taste like?

Enoki mushrooms on their own have a mild, delicate, earthy taste that’s quite bland but makes for a great canvas for sauces, spices, and other flavors to build on. Enoki mushrooms are known and loved for their distinct texture. They’re crunchy, stringy, and juicy. This texture makes them fun and satisfying to eat.

Looking for more easy and delicious mushroom recipes?

Oyster Mushroom Stir Fry — If you’re looking to add more veggies into your diet without compromising flavor, this is a must-try! It’s a light-balanced dish that has a nice garlicky aroma, slight saltiness, and umami flavor, with a bit of sweet and spicy taste.

Mushroom Steak Burger — This meatless burger option is unbelievably delicious. The portobello mushrooms give off a hearty and meaty consistency making them the perfect meat alternative! The mushroom steaks are glazed with a sweet, smokey, savory mix similar to char-grilled BBQ flavor.

One Pot Miso Mushroom Rice Bowl — This mushroom rice bowl is hearty, delicious, and quick to make. It’s the perfect weeknight meal with only minimal cleanup needed!

Mushroom Onigiri — Here’s a vegetarian onigiri filling that won’t disappoint! The mushrooms are coated with a homemade flavorful mentsuyu sauce and then mixed with chili peppers, scallions, and sesame seeds, making this incredibly savory and comforting.

Mushroom Bao Buns — Steamed bao buns are usually served with beef and pork fillings, but I’ve recreated a vegetarian version. The tender oyster mushrooms dressed in a delicious savory sauce coupled with pickled cucumbers, spicy Thai chilis, and fresh scallions make this a healthy and irresistible bao.

15-Minute Mushroom Instant Ramen — This 15-minute mushroom instant ramen recipe is perfect if you’re a fan of quick and easy meals that are also delicious and satisfying! It is savory, umami-packed, and a tasty way to elevate your instant ramen game.