Make the Sauce:
In a small bowl, whisk together gochujang, gochugaru, soy sauce, rice vinegar, sugar, sesame oil, water, and optional Buldak sauce. Set aside.

Prepare the Mushrooms:
Trim the root ends off the enoki mushrooms, leaving some of the base attached so they stay in small bundles.
Rinse gently under tap water, pat dry with paper towels, and separate into 3–4 smaller bundles.

Pan-Fry the Mushrooms:
Heat 1 tablespoon of neutral oil in a large skillet over medium-high heat.
Add half the mushrooms and sear for 1–2 minutes per side until golden brown. Transfer to a plate and repeat with the remaining mushrooms.

Cook the Sauce:
Add the remaining tablespoon of oil to the pan. Add minced garlic and sauté for about 30 seconds until fragrant.
Pour in the sauce mixture and bring to a simmer.

Combine and Finish:
Return all the cooked mushrooms to the skillet.
Simmer uncovered for 3–4 minutes, flipping once, until the sauce reduces slightly and coats the mushrooms evenly.

Serve:
Serve hot as a side dish or over rice, noodles, or grilled meats. Garnish with green onions or sesame seeds if desired.