Spicy Enoki Mushrooms

Why You’ll Love This Recipe

I love this recipe for how quick, simple, and versatile it is. The gochujang-based sauce brings deep, fermented heat, while the gochugaru adds brightness and color. Enoki mushrooms are delicate, absorb flavor beautifully, and cook in minutes. This dish delivers big on umami and spice without a lot of fuss—ideal for a weeknight boost or spicy craving fix.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 tablespoons gochujang

• 1 tablespoon gochugaru (or ½ teaspoon chili flakes)

• ½ tablespoon soy sauce

• 1 teaspoon rice wine vinegar

• ½ tablespoon sugar

• ½ teaspoon toasted sesame oil

• ½ cup water

• 1 tablespoon Buldak sauce (optional, for extra heat)

• 2 tablespoons neutral oil (divided)

• 2 packs enoki mushrooms

• 1 clove garlic, minced

Directions

1. Make the Sauce
In a small bowl, I combine the gochujang, gochugaru, soy sauce, rice vinegar, sugar, toasted sesame oil, water, and Buldak sauce (if using). I stir until it’s smooth and set it aside.

2. Prepare the Mushrooms
I trim off the tough root ends from the enoki mushrooms, trying to keep the base intact so the clusters stay together. I give them a quick rinse under cold water, then pat them dry with paper towels. I break each cluster into 3–4 small bundles.

3. Pan-Fry the Enoki
In a large skillet over medium-high heat, I add 1 tablespoon of oil and let it get hot. I lay in half the mushrooms and cook them for 1–2 minutes per side, just until golden and lightly crisped. I remove them to a plate and repeat with the remaining mushrooms.

4. Build the Sauce
With the skillet still hot, I add the remaining tablespoon of oil and toss in the minced garlic. I cook it for about 30 seconds, just until fragrant. Then I pour in the sauce mixture and bring it to a simmer.

5. Simmer with Sauce
I return all the mushrooms to the skillet, gently coat them in the sauce, and let everything simmer uncovered for 3–4 minutes, flipping the bundles once halfway through. The sauce reduces slightly and clings to the mushrooms perfectly.

6. Serve Hot
I plate the mushrooms hot, sometimes garnishing with green onions, sesame seeds, or a drizzle of extra sesame oil for shine.

Servings and timing

• Servings: 2

• Prep Time: 10 minutes

• Cook Time: 10 minutes

• Total Time: 20 minutes

Variations

Here’s how I like to mix things up sometimes:

• Add thinly sliced onions or scallions for extra bite

• Use king oyster mushrooms or shiitake instead of enoki for a heartier texture

• Toss in cooked noodles or serve over rice to make it a full meal

• Stir in tofu cubes or a fried egg for added protein

• Replace Buldak sauce with a few drops of chili oil if I want the heat without the chicken flavor

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm them gently in a skillet over medium heat, adding a splash of water if needed to loosen the sauce. I don’t recommend microwaving—mushrooms can get rubbery and lose their bite.

FAQs

What is gochujang?

Gochujang is a Korean fermented chili paste with a sweet, savory, and spicy flavor. It’s the backbone of the sauce here and brings depth I really can’t replicate with anything else.

Can I make this less spicy?

Yes. I reduce or skip the gochugaru and Buldak sauce and use just the gochujang for a milder version. A little extra sugar or a drizzle of honey can also mellow out the heat.

Can I use other mushrooms?

Absolutely. While enoki mushrooms soak up sauce well, oyster, shiitake, or thinly sliced button mushrooms work just as nicely—just adjust the cooking time accordingly.

Is this dish vegan?

Yes, as long as the Buldak sauce (if used) is vegan, or I omit it. All other ingredients are plant-based.

What do I serve this with?

I love it over steamed rice, in a lettuce wrap, on top of ramen, or served as a spicy side dish next to grilled tofu or meat.

Conclusion

Spicy Enoki Mushrooms are my go-to when I want a fast, flavorful dish that punches above its weight in terms of taste. It’s packed with Korean heat, ready in minutes, and endlessly adaptable—whether I serve it as a snack, a topping, or a spicy sidekick. One bite, and I’m hooked.

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