Spicy Enoki Mushrooms

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.