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These Crispy Pan-Fried Enoki Mushrooms with Gochujang Sauce are packed with umami and have that delicious crunch from the exterior a chewiness inside. The enoki mushrooms are lightly coated in cornstarch, pan-fried until crisp around the edges, then served with rice and finished with a sweet, spicy, and tangy gochujang-based sauce.

I love how enoki mushrooms cook down into these delicate, crispy little bundles while still keeping a nice bite. I served these over rice and poured the sauce over the mushrooms right before serving so every bite had that savory, spicy sauce. Pouring the sauce when ready to enjoy keeps the crisp of the mushrooms too!

This is also a great recipe if you want something crispy without deep-frying. A thin layer of oil, a trusty non-stick pan, and a little patience are all you need!

WHY YOU’LL LOVE THESE CRISPY ENOKI MUSHROOMS

• Crispy around the edges with a chewy, tender center
• Pan-fried with just a thin layer of oil
• Served with a sweet, spicy, and tangy gochujang sauce
• Great as a snack, appetizer, or served over rice
• Easy to make in bigger batches if you’re cooking for more people

THE INSPIRATION

I love enoki mushrooms because they cook quickly and have such a unique texture. After making steamed enoki mushrooms, I knew I had to try a crispier version that turns those delicate strands into golden pan-fried bundles.

The gochujang sauce is obviously inspired by Korean bibimbap sauce, which gives these mushrooms a nice sweet-savory finish. It’s savory, spicy, and lightly sweet, which works so well with the crisp mushrooms. Check out my bibimbap recipe here!

WHAT IS ENOKI MUSHROOM?

Enoki mushrooms are long, thin mushrooms with small caps and delicate stems. They’re mild in flavor and have a tender, slightly chewy texture once cooked.

You can usually find them packed in tight clusters. For this recipe, you’ll trim off the firm root end, then slice the mushroom block into slabs or gently pull it apart into smaller bundles. This helps the mushrooms hold together while pan-frying.

INGREDIENTS YOU’LL NEED

Find the full recipe in the card below!

Here’s what you’ll need to make these crispy enoki mushrooms.

ENOKI MUSHROOMS

• enoki mushrooms
• salt
• neutral oil, to lightly coat the mushrooms
• cornstarch

GOCHUJANG SAUCE

• gochujang
• rice vinegar
• brown sugar adjust to taste
• garlic, minced
• sesame oil
• water, adjust to desired consistency
• soy sauce

HOW TO MAKE CRISPY ENOKI MUSHROOMS

The key to crispy enoki mushrooms is keeping them in larger slabs or bundles, coating them right before frying, and giving them enough time in the pan. Enoki mushrooms release liquid as they cook, so you want to let that moisture cook off before flipping.

I also like lightly rubbing the mushrooms with oil before coating them in cornstarch. This helps the starch cling to the thin mushroom strands and creates those crispy, golden edges.

PREPARE THE ENOKI

Cut off the firm roots from the enoki mushrooms. Keep enough of the base intact so the mushrooms can still hold together.

Slice the enoki into slabs or break them apart into smaller bundles. Try not to separate them too much, since larger pieces are easier to pan-fry and flip.

Sprinkle the mushrooms with a pinch of salt, then lightly coat them with neutral oil. I like to rub a little oil over the mushrooms so the cornstarch can cling better.

COAT AND PAN-FRY

Heat a pan over medium to medium-high heat with a thin layer of neutral oil. I used a nonstick pan (check-out my favorite all-clad non-stick pan!), so I only needed minimal oil.

Once the oil is hot, coat each piece of enoki mushroom in the cornstarch. Shake off any excess.

Place the coated mushrooms in the hot oil. Press down (as hard as you can!) with a spatula to flatten the mushrooms and help them crisp up evenly.

Leave the mushrooms to cook until golden brown, around 5 minutes or more per side. Be patient here, because the mushrooms can release more liquid as they cook. Letting them sit undisturbed helps them get crisp.

Flip and pan-fry the other side until golden brown and crispy around the edges. Remove the mushrooms from the pan and pat dry on paper towels to remove any excess oil before placing on a plate.

Repeat with the rest of the mushrooms.

• Note: if you have loose pieces of the enoki mushroom you can coat these in corn starch then combine them on the pan. Pressing down on the coated enoki mushrooms will help them stick together as they cook!

GOCHUJANG SAUCE FOR MUSHROOMS

In a small bowl, mix together the gochujang, rice vinegar, brown sugar, minced garlic, sesame oil, water, and soy sauce.

Adjust the sauce to taste. Add more brown sugar if you want it sweeter, or add more water if you want a thinner sauce to pour over the mushrooms.

This sauce is sweet, spicy, and tangy, and it works really well with the crisp, chewy enoki mushrooms. Gochujang can vary depending on the brand, so feel free to adjust the sugar, vinegar, and water to your taste.

This sauce recipe is good for 2 batches, so you can use leftovers for bibimbap or even to mix with noodles!

WHY ARE MY ENOKI MUSHROOMS SOGGY?

Enoki mushrooms naturally release liquid as they cook, so they can turn soggy if the pan is not hot enough or if you flip them too early. Let the first side cook until the edges are golden and the mushrooms release from the pan more easily.

If you rinse the mushrooms, pat them dry really well before coating. Too much surface moisture can make the cornstarch gummy instead of crisp. I personally don’t rinse my enoki mushrooms if they come in vacuum-sealed pouches like the one I used here.

You also want to avoid overcrowding the pan. If needed, pan-fry the mushrooms in batches so each piece has enough contact with the hot oil.

HOW TO SERVE CRISPY ENOKI MUSHROOMS

Add rice to a serving bowl or plate, then place the crispy enoki mushrooms on top. Pour the gochujang sauce over the mushrooms right before serving.

I like adding sesame seeds and sliced scallions for extra flavor and texture. You can also add a little chili oil if you want more heat.

Enjoy while hot and crisp!

WHAT TO EAT WITH ENOKI MUSHROOMS

These crispy enoki mushrooms are great over steamed rice because the sauce soaks into the rice while the mushrooms stay crispy around the edges.

You can also serve them with garlic rice, noodles, lettuce wraps, or simple greens of your choice. If you’re making a bigger meal, I love pairing these with tofu dishes, dumplings, cucumber salad, or other Korean-inspired sides.

TIPS FOR CRISPY ENOKI MUSHROOMS

• Keep the mushrooms in slabs or bundles so they’re easier to flip.
• Do not coat the mushrooms in cornstarch too early. Coat them right before pan-frying so they stay crispy
• Use medium to medium-high heat so the mushrooms can brown without burning.
• Press the mushrooms down with a spatula to help them flatten and crisp.
• Be patient. Enoki mushrooms release liquid as they cook, so give them time to turn golden.
• Serve the mushrooms over rice and pour the sauce over right before eating so the mushrooms stay crisp but still soak up some of that sweet, spicy, and tangy sauce.

FAQ

CAN YOU PAN-FRY ENOKI MUSHROOMS?

Yes, you can pan-fry enoki mushrooms. I like keeping them in slabs or small bundles so they hold together better, then coating them in cornstarch right before frying.

HOW DO YOU MAKE ENOKI MUSHROOMS CRISPY?

To make enoki mushrooms crispy, lightly coat them with oil, dredge them in cornstarch, and pan-fry them in a thin layer of hot oil. Press them down with a spatula and let each side cook until golden before flipping.

DO YOU WASH ENOKI MUSHROOMS BEFORE COOKING?

You can rinse enoki mushrooms if needed, but make sure to pat them very dry before pan-frying. Extra moisture can make the cornstarch coating turn soggy.

WHY DID MY ENOKI MUSHROOMS TURN SOGGY?

Your enoki mushrooms may turn soggy if the pan is not hot enough, if the mushrooms are too wet, or if the pan is overcrowded. Enoki also releases liquid as it cooks, so give it enough time to brown and crisp before flipping.

WHAT GOES WELL WITH CRISPY ENOKI MUSHROOMS?

Crispy enoki mushrooms go well with steamed rice, garlic rice, noodles, lettuce wraps, cucumber salad, tofu dishes, dumplings, and other vegetables. For this recipe, I served them over rice and poured the gochujang sauce over the mushrooms before serving.

MORE RECIPES YOU’LL LOVE

• Easy 15-Minute Steamed Enoki Mushrooms
• Seared Leeks and King Oyster Mushrooms with Miso Butter & Lemon 
• Mushroom & Tofu Patties with Garlic Sauce
• Roasted Garlic Miso Noodle Soup with Seared King Oyster Mushrooms
• Shallot Gochujang Noodles with Pan Seared King Oyster Mushrooms
• Gochujang King Oyster Mushrooms
• Miso Garlic King Oyster Shrooms

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