This viral Spicy Enoki Mushrooms recipe takes Enoki mushrooms to a whole new level! It features pan-fried mushrooms simmered in a sweet and spicy gochujang sauce that's layered with incredible flavors. Ready in just 20 minutes!
Can't get enough of Enokis? Try my Fried Enoki Mushrooms and Enoki Beef Rolls next!
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🌶 What Are Spicy Enoki Mushrooms?
It's a popular dish in Korean mukbang videos. It's made by simmering enoki mushrooms in a spicy gochujang sauce.
Korean YouTubers like Fume and LEEDOE have made this dish particularly popular, drawing tens of millions of views for each video.
⭐ Why This Recipe Works
- Bold Flavors: This recipe starts with an incredibly flavorful sauce that puts hard-hitting ingredients on display. Gochujang provides a spicy umami funk, soy sauce adds savory depth, and rice wine vinegar adds a vibrant acidity to every bite.
- Incredible Texture: Enoki mushrooms have many tiny chewy strands that combine for a wonderfully crisp and crunchy bite. It's no wonder they're so popular for ASMR videos.
- Easy to make: The entire recipe comes together in 20 minutes or less. No fancy methods or tools are needed.
🧂 Ingredients
- Enoki mushrooms: The star of the dish, available in small packets at most Asian grocery stores.
- Gochujang: A staple in Korean cooking, this fermented red chile paste is spicy, sweet, and umami-rich.
- Rice vinegar: A splash helps balance the sweet and spicy flavors in the sauce.
- Soy sauce: Adds umami and flavor to the dish.
- Sugar: Balances the salty and umami flavors.
- Toasted sesame oil: A small amount for a nutty fragrance.
- Garlic: Adds a ton of flavor to the spicy sauce; freshly minced for the best flavor.
- Gochugaru: These are Korean chili flakes. They add extra flavor and color. It can be substituted with ½ teaspoon of dried chili flakes.
- Buldak Sauce (optional): Available in small bottles at Asian grocery stores or on Amazon, it's just the spicy sauce from Samyang Buldak ramen.
🔪 Instructions
STEP 1: Cut off the base of the mushrooms, leaving about 1 inch to prevent them from separating into strands. Break into small sections, rinse under cold water, and pat dry with paper towels or use a salad spinner.
STEP 2: In a small bowl, combine gochujang, gochugaru, soy sauce, rice vinegar, sugar, toasted sesame oil, water, and Buldak sauce, and mix well.
STEP 3: In a large skillet over medium-high heat, heat 1 tablespoon of oil until shimmering. Add half of the mushrooms and cook for 1-2 minutes on each side until golden brown on the bottoms. Remove to a plate and repeat with the remaining half.
STEP 4: Add 1 tablespoon of oil to the same pan. Immediately add garlic and sauté for 30 seconds until fragrant. Then, add the sauce mixture and bring to a simmer.
STEP 6: Add back the mushrooms and cook uncovered for 3-4 minutes, flipping once in between, until the sauce slightly reduces and the mushrooms are evenly coated. Serve immediately with a bowl of steaming hot rice and grilled meat.
💭 Tip
If the sauce is too thick, add one tablespoon of water at a time until it reaches your desired consistency.
💭 Top Tips
- Dry the mushrooms thoroughly before pan-frying. Moisture is the enemy of pan-frying as it reduces the pan's temperature.
- Fry the mushrooms in two batches so you don't overcrowd the pan. When the pan gets overcrowded, steam gets trapped between food, lowering the temperature and preventing the food from browning properly.
🥡 Storage & Leftovers
Storing: Spicy enoki mushrooms can be stored in an air-tight container in the refrigerator for up to 3 days.
Reheating: Reheat by cooking in a nonstick pan over medium heat until warm. You may need to add extra water to loosen up the gochujang sauce.
📖 Recipe FAQs
Yes. The spicy sauce is an all-purpose cooking sauce that can work for various dishes - definitely different mushrooms. But understand that the Enoki mushrooms have a crunchy texture that isn't comparable with other mushrooms so the recipe won't taste the same.
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📋 Recipe
Spicy Enoki Mushrooms
Ingredients
Gochujang sauce
- 2 tablespoon gochujang
- 1 tablespoon gochugaru (or ½ teaspoon of chili flakes)
- ½ tablespoon soy sauce
- 1 teaspoon rice wine vinegar
- ½ tablespoon sugar
- ½ teaspoon toasted sesame oil
- ½ cup water
- 1 tablespoon Buldak sauce (optional)
Enoki mushrooms
- 2 tablespoon neutral oil (divided)
- 2 packs enoki mushrooms
- 1 clove garlic (minced)
Instructions
- In a small bowl, combine gochujang, gochugaru, soy sauce, rice vinegar, sugar, toasted sesame oil, water, and Buldak sauce, and mix well.
- Cut off the base of the mushrooms, leaving about 1 inch to prevent them from separating into strands. Break into small sections, rinse under cold water, and pat dry with paper towels or use a salad spinner.
- In a large skillet over medium-high heat, heat 1 tablespoon of oil until shimmering. Add half the mushrooms and cook for 1-2 minutes on each side until golden brown on the bottoms. Remove to a plate and repeat with the remaining half.
- Add the remaining oil to the same pan. Immediately add garlic and sauté for 30 seconds until fragrant. Then, add the sauce mixture and bring to a simmer.
- Add back the mushrooms and cook uncovered for 3-4 minutes, flipping once in between, until the sauce slightly reduces and the mushrooms are evenly coated. Serve immediately with a bowl of steaming hot rice and grilled meat.
Notes
- Dry the mushrooms thoroughly before pan-frying. Moisture is the enemy of pan-frying as it reduces the pan's temperature.
- Fry the mushrooms in two batches so you don't overcrowd the pan. When the pan gets overcrowded, steam gets trapped between food, lowering the temperature and preventing the food from browning properly.
Ej
Love the resepy, did have to make few changes because didn't have the right mushrooms, still workt very well.
Grump
Thanks EJ, glad you liked it!