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Gochujang enoki mushrooms in spicy garlic sauce

Gochujang enoki mushrooms in spicy garlic sauce

This recipe features pan-seared enoki mushrooms, tossed in a spicy Gochujang garlic sauce, and topped with scallions. This recipe has all of the usual suspects of your typical Gochujang sauce, but it has a few surprise guests!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2 people
Course: Appetizer, Side Dish
Ingredients Equipment Method

Ingredients
  

  • 2 packs of fresh Enoki Mushrooms
  • 1 tbsp olive oil
For Spicy Gochugang Garlic Sauce
  • 2 cloves of garlic, chopped
  • 1 tbsp neutral oil
  • 2 tbsp Gochujang
  • 1/2 tbsp soy sauce
  • 1 tsp rice wine vinegar
  • 1/2 tbsp brown sugar
  • 1/2 inch fresh ginger, grated
  • 1/8 tsp Chinese five spice
  • 1 tsp toasted sesame oil
  • 1/2 cup water
Topping
  • 1 tbsp scallions, thinly sliced

Equipment

  • skillet
  • cutting board
  • knife

Method
 

  1. Cut off the base of the enoki mushrooms. Leave about 1 inch to prevent the strands from separating. Split enoki mushrooms into smaller sections, run under water to wash, and pat them dry.
    **make sure mushrooms are completely dry before pan searing
  2. Next, heat a skillet with 1 tablespoon oil over medium-high heat. Place enoki mushrooms on skillet and pan sear for 2-3 minutes on each side. When each side is golden brown on the edges, remove mushrooms to a plate.
    **do not over crowd your mushrooms in the skillet. Pan sear in batches if needed
  3. Once enoki mushrooms have been pan seared and placed aside, add remain tablespoon of oil to the pan and sauté chopped garlic over medium heat for one mintute.
  4. Add the remaining ingredients for the Gochujang garlic sauce and bring to a simmer over medium-low heat. Allow to cook for 2 minutes and then add the mushrooms to the skillet and sauce
  5. Allow to cook for 3 minutes, flipping the mushrooms once.
  6. Plate the enoki mushrooms and sauce. Top with thinly sliced scallions. Serve and enjoy!