Black Bean Enoki Mushrooms
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!
Ingredients
- 2 packs enoki mushrooms
- ½ cup water
- 1 teaspoon soy sauce
- ½ 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!
Notes
Korean Black Bean Paste: This is not the same as Chinese black bean paste. You will most likely have to go to a Korean specialty store to get this.
Nutrition
Calories: 127kcalCarbohydrates: 6gProtein: 7gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gSodium: 172mgPotassium: 21mgFiber: 2gSugar: 3gVitamin A: 0.1IUVitamin C: 1mgCalcium: 12mgIron: 0.4mg
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!