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!
Equipment
- skillet
- cutting board
- knife
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
Instructions
- 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
- 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
- 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.
- 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
- Allow to cook for 3 minutes, flipping the mushrooms once.
- Plate the enoki mushrooms and sauce. Top with thinly sliced scallions. Serve and enjoy!
