After making spicy enoki mushrooms, I knew I had to come for Black Bean Enoki Mushrooms next. In comparison, these are a little saltier and much more umami-tasting. I am adding Buldak sauce but if you do not like spice, you can omit it. Try these for your next mukbang night!
Can't get enough of Mukbang Recipes? Try my Spicy Enoki Mushrooms next.
๐ฅก About This Recipe
Back in college, I went through a mukbang phase for a few months. I was watching videos throughout the entire day- during lunch, study breaks, at the gym, and even when I was getting ready for bed. I do not know why but it was just super addictive. I was probably overstressed from school so my brain needed something to distract itself.
These black bean enoki mushrooms are one of the most popular foods in mukbang videos. The sauce is made using fermented black bean paste which is the same one used for jjangmyeon. It is salty, rich, very umami-tasting, and of course, the enoki mushrooms have an amazing crunchy texture.
I have made this a few times for my Korean friends and they all love it. I love to pair it with tangsuyuk (sweet and sour pork) and tteokbokki (spicy rice cakes).
๐ง Ingredients
- Enoki Mushrooms: You can buy these in small packets at most Asian grocery stores. Look for packets without too much condensation inside. When condensation forms, it means the enoki mushrooms are getting older.
- Korean Black Bean Paste: This is not the same as Chinese black bean paste. You will probably need to go to a Korean specialty store to get this.
- Garlic: Try to mince them as fine as possible to release more of their flavor. If you want it more garlicky, you can double the amount.
- Seasonings: Soy sauce, sugar, onion powder, and as much Buldak sauce as you like. I bought my Buldak sauce from an Asian grocery store but you can order it on Amazon too.
- Oil for frying the enoki mushrooms.
๐ช Instructions
STEP 1: Slice the brownish roots off the enoki mushrooms, leaving about 1 inch of the connected parts so they stay together. Rinse under cold tap water and then dry them in a salad spinner and blot dry with paper towels. Break each bundle into 3 or 4 smaller bundles.
STEP 2: In a small bowl, combine the water, soy sauce, onion powder, sugar, and Buldak sauce. Set aside.
STEP 3: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Cook the mushrooms in batches (I had to do two batches) for 2-3 minutes until golden brown on both sides. Remove to a plate.
STEP 4: Add the remaining 2 tablespoons of oil to the skillet. Cook the garlic for 15 seconds, then add the black bean paste and cook for another minute. Add the sauce mixture and bring to a simmer.
STEP 5: Add back the enoki mushrooms, coat in the sauce, and simmer for 2-3 minutes until the sauce has reduced slightly. Serve immediately!
Leftovers can be refrigerated in an airtight container for up to 3 days. They actually taste better the next day once the sauce has had a change to soak into the mushrooms.
๐ Recipe
Black Bean Enoki Mushrooms
Ingredients
- 2 packs enoki mushrooms
- ยฝ cup water
- 1 teaspoon soy sauce
- ยฝ teaspoon onion powder
- 1 teaspoon sugar
- 2 teaspoon Samyang Buldak sauce (optional)
- 3 tablespoons neutral oil (divided)
- 1 clove garlic (minced)
- 3 tablespoons Korean black bean paste
Instructions
- Slice the brownish roots off the enoki mushrooms, leaving about 1 inch of the connected parts so they stay together. Rinse under cold tap water and then dry them in a salad spinner and blot dry with paper towels. Break each bundle into 3 or 4 smaller bundles.
- In a small bowl, combine the water, soy sauce, onion powder, sugar, and Buldak sauce.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Cook the mushrooms in batches (I had to do 2 batches) for 2-3 minutes until golden brown on both sides. Remove to a plate.
- Add the remaining 2 tablespoons of oil to the skillet. Cook the garlic for 15 seconds, then add the black bean paste and cook for another minute. Add the sauce mixture and bring to a simmer.
- Add back the enoki mushrooms, coat in the sauce, and simmer for 2-3 minutes until the sauce has reduced slightly. Serve immediately!
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