Crispy Pan-Fried Enoki Mushrooms with Gochujang Sauce
These crispy enoki mushrooms are lightly coated in cornstarch, pan-fried until golden, served with rice, and finished with a sweet-spicy gochujang sauce. They're easy to make, crispy, chewy, and so satisfying!
Equipment
Ingredients
ENOKI MUSHROOMS
- 7 oz enoki mushrooms
- Pinch salt
- Neutral oil to lightly coat
- 2 tbsp cornstarch
- Neutral oil for pan-frying
GOCHUJANG SAUCE
- 1 tbsp gochujang
- 1/2 tbsp rice vinegar
- 1/2 to 1 tbsp brown sugar adjust to taste
- 1 clove garlic minced
- 1 tsp sesame oil
- 2 to 3 tsp water adjust to desired consistency
- 1 tsp soy sauce
To Serve
- Steamed rice
- Chopped chives or green onions for garnish
- Sesame seeds for garnish
Instructions
- Cut off the firm roots from the enoki mushrooms. Slice the mushrooms into slabs or break them apart into smaller bundles.
- Sprinkle the enoki with a pinch of salt, then lightly coat with neutral oil. Rub the oil over the mushrooms so the cornstarch can cling better.
- Make the sauce by mixing the gochujang, rice vinegar, brown sugar, garlic, sesame oil, water, and soy sauce in a small bowl. Adjust to taste and set aside. This sauce recipe is good for 2 batches, so you can use leftovers for bibimbap or even to mix with noodles!
- Heat a pan over medium to medium-high heat with a thin layer of neutral oil.
- Once the oil is hot, coat each enoki piece in cornstarch. Shake off any excess.
- Place the coated enoki mushrooms in the hot oil. Press down (as hard as you can!) with a spatula to flatten the mushrooms.
- Pan-fry until golden brown, around 5 minutes or more per side. Be patient since the mushrooms can release more liquid as they cook.
- Flip and pan-fry the other side until golden and crisp. 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!
- Serve the crispy enoki mushrooms over rice. Pour the gochujang sauce over the mushrooms right before serving. Enjoy while hot!
NUTRITIONAL INFO
Serving: 1serving (mushrooms) | Calories: 129kcal | Carbohydrates: 21g | Protein: 3g | Fat: 5g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 174mg | Potassium: 402mg | Fiber: 3g | Sugar: 4g | Vitamin A: 16IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 1mg
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