If you’re looking for a snack or side dish that’s bold in flavor and irresistible in texture, Spicy Enoki Mushrooms are here to steal the show. This Korean-inspired recipe features delicate enoki mushrooms pan-fried to a golden crisp and then simmered in a rich gochujang-based sauce. The combination of spicy, savory, and slightly sweet notes makes it a perfect match for rice, noodles, or even as a stand-alone mukbang treat.
This recipe is quick, satisfying, and packs a punch of flavor that mushroom lovers and spice seekers will appreciate. Below, you’ll find the full recipe and step‑by‑step instructions, plus tips and variations to customize it your way.
Why This Recipe Works
- Enoki mushrooms provide a light but satisfying crunch when seared.
- The gochujang sauce brings depth, heat, and umami without overwhelming the mushrooms.
- It’s quick to make — perfect for weeknight dinners or spontaneous cravings.
- It pairs beautifully with steamed rice, noodles, or as a banchan (Korean side dish).
Ingredients
For the sauce
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon gochugaru (Korean red pepper flakes) — or ½ teaspoon chili flakes if unavailable
- ½ tablespoon soy sauce
- 1 teaspoon rice vinegar
- ½ tablespoon sugar
- ½ teaspoon toasted sesame oil
- ½ cup water
- 1 tablespoon Buldak sauce (optional, for extra heat)
For the enoki mushrooms
- 2 packs enoki mushrooms
- 2 tablespoons neutral cooking oil (e.g. vegetable or canola), divided
- 1 clove garlic, minced
Instructions
- Prep the enoki mushrooms
Trim off the brown root ends, leaving a bit of the connected cluster so they don’t fall apart. Rinse gently and pat dry with paper towels. Break each bundle into 3–4 smaller clusters. - Mix the sauce
In a small bowl, whisk together gochujang, gochugaru, soy sauce, rice vinegar, sugar, sesame oil, water, and optional Buldak sauce. - Pan-fry the mushrooms
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add half the mushrooms in a single layer and cook 1–2 minutes per side until golden. Remove to a plate. Repeat with the remaining mushrooms. - Cook garlic and simmer sauce
In the same pan, add the remaining tablespoon of oil. Immediately add the minced garlic and sauté ~30 seconds until fragrant. Pour in the prepared sauce and bring to a simmer. - Coat the mushrooms
Return the mushrooms to the pan. Cook uncovered for 3–4 minutes, flipping once, until the sauce thickens slightly and the mushrooms are well coated. Serve immediately. If the sauce becomes too thick, add a little hot water to loosen it.
Tips & Variations
- Adjust the heat: For more spice, add sliced Thai chilies, extra gochugaru, or cayenne pepper.
- Better browning: Dry the mushrooms thoroughly and avoid overcrowding the pan — this ensures proper searing.
- Serving ideas: Serve over steamed rice, mix with noodles, or enjoy as a spicy side.
- Make it milder: Use less gochugaru or omit the Buldak sauce.
Recipe Summary
| Metric | Value |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Total Time | 20 minutes |
| Servings | 2 people |
| Course | Appetizer / Side Dish |
| Cuisine | Korean-inspired |
Nutrition (per serving, estimate)
Calories: ~240 kcal
Carbohydrates: ~10 g
Protein: ~2 g
Fat: ~23 g
Final Thoughts
Spicy Enoki Mushrooms are a superb way to elevate humble mushrooms into something addictive and flavorful. Whether you’re aiming for a quick side dish or a special addition to a Korean-inspired meal, this recipe delivers. And if you loved this, be sure to check out other mushroom-based recipes for even more inspiration.