Description
A quick and bold appetizer featuring enoki mushrooms cooked in a sweet-spicy sauce with umami flavors.
Ingredients
Scale
- 2 tbsp gochujang
- 1 tbsp gochugaru (or ½ tsp chili flakes)
- 1/2 tbsp soy sauce
- 1 tsp rice vinegar (or apple cider vinegar)
- 1/2 tbsp granulated sugar (or honey/maple syrup)
- 1/2 tsp toasted sesame oil
- 1/2 cup water
- 2 tbsp neutral oil (divided; such as canola, vegetable, or grapeseed oil)
- 2 packs enoki mushrooms (about 200 g total; trim roots)
- 1 clove garlic, minced
Instructions
- In a small bowl, mix together gochujang, gochugaru (or chili flakes), soy sauce, rice vinegar, sugar, sesame oil, and water until smooth. Set the sauce aside.
- Prepare the enoki mushrooms: cut off the root clusters, rinse gently under running water, and pat dry with paper towels. Separate them into smaller bundles (about 3–4 per pack).
- Heat 1 tablespoon of neutral oil in a large skillet over medium-high heat. Add half the mushroom bundles and press gently to make contact with the pan. Cook for 2 minutes on each side until golden brown. Remove and set aside. Repeat with the remaining mushrooms using the other tablespoon of oil.
- Add any remaining oil if needed and sauté the minced garlic for about 30 seconds until fragrant. Pour in the prepared sauce and bring it to a simmer.
- Add all cooked mushrooms back into the skillet and toss to coat. Cook uncovered for 3–4 minutes, stirring occasionally, until the sauce thickens and evenly coats the mushrooms. Taste and adjust flavors as needed.
- Serve hot.
Notes
Pairs well with rice or as a topping for noodles. Store leftovers in the refrigerator for up to 3–4 days and reheat gently.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 116
- Sugar: 4g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1.7g
- Protein: 2.5g
- Cholesterol: 0mg