These Korean-inspired spicy enoki mushrooms have the perfect combination of spicy, sweet, and sour flavors! The mushrooms are simply seared in a pan and smothered in the umami-rich gochujang sauce. Pair with a warm bowl of rice, or enjoy on its own as an appetizer or side dish.
Spicy enoki mushrooms are incredibly easy to make in under 15 minutes, making it ideal for weeknight lunches and dinners.
There is a deep umami flavor from the gochujang, along with a hint of sweetness and sourness to balance out the flavor. Their soft yet crunchy texture is just irresistible. The thin strands of the enoki hold up the sauce so well that every bite you take becomes a flavor bomb in the mouth!
What are enoki mushrooms?
Enoki is a type of mushroom that is popular in East Asia, especially used often in Japanese, Korean or Chinese cuisine. Their long, thin strands resemble the shape of noodles.
They have a mild, sweet, yet slightly earthy flavor with a chewy texture. These versatile mushrooms are perfect for stir frying, simmering (for hot pot), frying or even as a low carb replacement for noodles.
Ingredients for this recipe
- Gochujang - make sure to use a gluten-free type
- Crushed red pepper
- Tamari soy sauce
- Sugar - of your choice
- Sesame oil
- Rice vinegar
- Water
- Enoki mushrooms
- Olive oil
For toppings (optional)
- Thinly sliced scallions
- Toasted white sesame
- Chili threads
How to make spicy enoki mushrooms
1. Make the sauce mix. Combine the gochujang, crushed red pepper, tamari soy sauce, sugar, sesame oil, rice vinegar and water together. Whisk well and set aside.
2. Prepare the enoki. Cut off about 1-inch off at the bottom of the enoki, where you see the debris attached. Make sure not to cut too far up so the mushrooms can stay intact. Separate into small bundles - about 16 bundles in total.
3. Sear the enoki. Heat up the olive oil in a pan. Sear the enoki bundles in batches until golden brown.
4. Braise. Put all the enoki mushrooms back into the pan. Pour the sauce mix over the enoki and let simmer for 2 minutes until the sauce thickens slightly.
5. Serve. Garnish with scallions, sesame and chili threads (optional).
Tip
Work in batches when searing the enoki bundles. Crowding the pan will prevent them from browning and will steam the mushrooms. I usually cook 5 or 6 bundles at a time.
Frequently asked questions
An Asian grocery store is the best place to go if you are in search of enoki mushrooms. They usually come in small packages of 7.05oz (200g) size. I have also seen them at larger Western supermarkets such as Wholefoods.
Any leftover spicy enoki mushrooms can be covered tightly and refrigerated for up to three days. They can be eaten cold but if you would like to heat up, microwave or cook over the stovetop for a couple of minutes.
The only substitute that I would consider is shimeji mushrooms. They have thinner strands so it helps to hold the sauce. I would not recommend using mushrooms with larger caps such as portobello, shiitake, or oyster because they release a lot of water, diluting the sauce.
More mushroom recipes...
Recipe
Spicy Enoki Mushrooms
Ingredients
- 1 tablespoon gochujang
- 1 teaspoon crushed red pepper
- 2 teaspoons tamari soy sauce
- 2 teaspoons sugar
- 1 teaspoon sesame oil
- 2 tablespoons rice vinegar
- ⅓ cup water
- 14.1 ounces enoki mushrooms or 2 packages
- 1 tablespoon olive oil
Toppings
- Thinly sliced scallions
- Toasted white sesame
- Chili threads
Instructions
- To make the sauce mix, combine the gochujang, crushed red pepper, tamari soy sauce, sugar, sesame oil, rice vinegar and water together. Whisk well and set aside.
- Cut off about 1-inch off at the bottom of the enoki, where you see the debris attached. Make sure not to cut too far up so the mushrooms can stay intact. Separate into small bundles - about 16 bundles in total.
- Heat up the olive oil in a pan. Sear the enoki bundles in batches until golden brown.
- Put all the enoki mushrooms back into the pan. (They can be squeezed tight). Pour the sauce mix over the enoki and let simmer for 2 minutes until the sauce thickens slightly.
- Serve the enoki on a plate and garnish with scallions, sesame and chili threads.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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