15-Minute Spicy Enoki Mushrooms Recipe
Tender enoki mushrooms are 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.
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.