These Spicy Enoki Mushrooms are perfect for your next mukbang night. They have an incredibly crunchy texture and I am always looking for an opportunity to make them. The gochujang sauce is very flavorful and has a moderate spice level. You can alter the gochujang to your own taste or even add chili flakes to make it super spicy.
Can't get enough of Enokis? Try my Fried Enoki Mushrooms and Enoki Beef Rolls next!
๐ฐ๐ท About This Recipe
This is probably the tastiest enoki mushroom recipe I have ever made. Period. The gochujang sauce is so flavorful, spicy, and all-around delicious. I initially made it for a mukbang night but now I try to make it whenever I can.
It tastes very similar to the spicy sauce in tteokbokki but it is even better in my opinion. If you like tteokbokki, then you will LOVE this dish. Enoki mushrooms add such an addictive and crunchy texture.
๐ถ What Are Spicy Enoki Mushrooms?
Spicy Enoki Mushrooms became very popular from Korean mukbang videos. If you are not familiar with mukbang, it is basically a style of ASMR done primarily by Korean people where they eat very spicy foods.
The dish is prepared by pan-frying enoki mushrooms and then simmering them in a spicy gochujang sauce.
I used to watch a ton of mukbang during college and still do occasionally, but not as much anymore because they have gotten kind of repetitive for me. That said, I still love to quickly skip through the videos for food ideas.
๐ง Ingredients
- Enoki Mushrooms: You can buy these in small packets at most Asian markets. When cooked, they have a very tender but crunchy texture. Try to find packages without too much condensation on the inside. The ones with more condensation mean they are older.
- Gochujang: This is the most essential ingredient in the sauce. It is a type of Korean chili paste that is spicy, slightly sweet, and packed with tons of umami. You can buy it in most Korean grocery stores. They come in varying spice levels, which are usually indicated on the back of the box. I am using the extra-spicy version today.
- Gochugaru: These are Korean chili flakes. If you don't have it, you can substitute ยฝ teaspoon of dried chili flakes.
- Rice Vinegar: I love adding a splash of rice vinegar to the sauce. I feel like it livens up the entire dish.
- Soy Sauce
- Sugar
- Toasted Sesame Oil
- Garlic
- Buldak Sauce (optional): This is the sauce that comes with Samyang Buldak ramen. It is very spicy and has a taste similar to chicken-flavored instant ramen. You can buy them in small bottles at many Asian grocery stores. I recommend adding just a spoonful, but you can go higher depending on your taste.
๐ช Instructions
STEP 1: Cut off the brownish roots of the enoki mushrooms. Try to leave a bit of the connected parts so they don't separate into their individual strands. Wash under tap water and then pat them dry with paper towels. Break each bundle into 3 or 4 smaller bundles.
STEP 2: In a small bowl, combine gochujang, gochugaru, soy sauce, rice vinegar, sugar, toasted sesame oil, water, and Buldak sauce.
STEP 3: 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 they are golden brown. Remove to a plate and repeat with the remaining half.
STEP 4: Add 1 tablespoon of oil to the empty pan. Immediately add garlic and cook for 30 seconds until fragrant. Then, add the sauce mixture and bring to a simmer.
STEP 5: Return the mushrooms to the pan and cook uncovered for 3-4 minutes, flipping once in between, until the sauce reduces slightly and the mushrooms are evenly coated. Serve immediately.
If you accidentally reduce the sauce too much, you can add some extra water to bring it back to a slurpable texture. I find the sauce gets thicker as it sits so sometimes I keep some boiling water at the table and add a spoonful halfway through eating to make it smooth again.
๐ญ Recipe Notes + Tips
- Spice Level: If you like it SUPER SPICY, try adding sliced Thai chili peppers or a ยผ teaspoon of cayenne pepper or chili flakes.
- Browning The Mushrooms adds a ton of flavor through the Maillard Reaction. To ensure a good color, dry the mushrooms thoroughly, and don't overcrowd the pan when frying them. When the pan gets overcrowded, steam gets trapped between the mushrooms, which lowers the pan's temperature and prevents the mushrooms from browning properly.
๐ Recipe
Spicy Enoki Mushrooms
Ingredients
Gochujang sauce
- 2 tablespoon gochujang
- 1 tablespoon gochugaru (or ยฝ teaspoon of chili flakes)
- ยฝ tablespoon soy sauce
- 1 teaspoon rice wine vinegar
- ยฝ tablespoon sugar
- ยฝ teaspoon toasted sesame oil
- ยฝ 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.
- Cut off the brownish roots of the enoki mushrooms. Try to leave a bit of the connected parts so they don't separate into their individual strands. Wash under tap water and then pat them dry with paper towels. Break each bundle into 3 or 4 smaller bundles.
- 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 they are golden brown. Remove to a plate and repeat with the remaining half.
- Add 1 tablespoon of oil to the empty pan. Immediately add garlic and cook for 30 seconds until fragrant. Then, add the sauce mixture and bring to a simmer.
- Return the mushrooms to the pan and cook uncovered for 3-4 minutes, flipping once in between, until the sauce reduces slightly and the mushrooms are evenly coated. Serve immediately.
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!
Joanne
One of the few times I have not deviated from the recipe. The sauce is perfect!