Description
Crispy Enoki Mushrooms with Spicy Gochujang Sauce are light, golden clusters of fried enoki coated in a sweet, savory, and spicy Korean-inspired glaze.
Ingredients
Units
Scale
For the Mushrooms:
- 100 g enoki mushrooms
- 1/4 cup tapioca starch (substitute potato starch or cornstarch)
- Neutral oil, for pan-frying
- 1/2 tsp black pepper
- 2 1/2 tbsp soy sauce
- 1 tbsp gochujang (Korean chili paste)
- 1 tsp gochugaru (Korean chili flakes); add more of less depending on spice preference
- 1 tsp sugar
- 1 tsp sesame oil
- Optional garnish: green onions and roasted sesame seeds
Instructions
- Trim the root ends off the enoki mushrooms and separate them into small clusters (about 1-2 inches in size).
- In a small bowl, mix the tapioca starch with black pepper. Lightly toss the enoki clusters in the mixture until evenly coated, shaking off any excess.
- Heat a thin layer of neutral oil in a pan over medium heat. Add the coated enoki clusters and fry until golden and crispy on both sides (about 8-10 minutes per side).
- While it’s cooking, in a small bowl, whisk together soy sauce, gochujang, gochugaru, sugar, and sesame oil until smooth.
- Drizzle the sauce over the crispy enoki mushrooms or serve it on the side for dipping. Optionally garnish with sesame seeds and green onions. Enjoy over rice, noodles, or as a snack.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 2