Japanese
Top view of spicy enoki mushrooms.

These spicy Korean-inspired enoki mushrooms have the perfect combination of spicy, sweet, and sour flavors! The mushrooms are simply pan-seared and coated in the umami-rich gochujang sauce. Pair it with a hot bowl of rice or enjoy it on its own as an appetizer or side dish.

Top view of spicy enoki mushrooms.

Spicy enoki mushrooms are incredibly easy to prepare in under 15 minutes, making them ideal for weeknight lunches and dinners.

There's a deep umami flavor from the gochujang, along with a hint of sweetness and acidity to balance the flavor. Their soft yet crunchy texture is simply irresistible. The thin strands of enoki hold the sauce so well that each bite becomes a flavor bomb in your mouth!

What are enoki mushrooms?

Enoki is a type of mushroom popular in East Asia, mostly used in Japanese, Korean or Chinese cuisine. Their long, thin strands resemble the shape of noodles.

They have a mild, sweet, but slightly earthy flavor with a chewy texture. These versatile mushrooms are perfect for stir-frying, simmering (for hot pot), stir-frying, or even as a low-carb substitute for noodles.

Spicy enoki mushrooms in spicy gochujang sauce, served on a round plate.Spicy enoki mushrooms in spicy gochujang sauce, served on a round plate.

Ingredients for this recipe

For the condiments (optional)

How to make spicy enoki mushrooms

1. Prepare the sauce. Combine the gochujang, crushed red pepper, tamari soy sauce, sugar, sesame oil, rice vinegar and water. Beat well and set aside.

2. Prepare the enoki. Cut about 1 inch off the bottom of the enoki, where you see debris attached. Make sure you don't cut too high so the mushrooms can stay intact. Separate into small bundles: about 16 bundles total.

3. Sear the enoki. Heat the olive oil in a pan. Sear the enoki parcels in batches until golden brown.

4. Braised. Return all the enoki mushrooms to the pan. Pour the sauce over the enoki and simmer for 2 minutes until the sauce thickens slightly.

5. Serve. Garnish with shallots, sesame and chili pepper threads (optional).

Tip

Work in batches when searing the enoki parcels. Filling the pan will prevent browning and the mushrooms will steam. I usually cook 5 or 6 parcels at a time.

Frequent questions

Where can I find enoki mushrooms?

An Asian grocery store is the best place to go if you're looking for enoki mushrooms. They usually come in small 200g (7.05oz) packs. I've also seen them in larger Western supermarkets like Wholefoods.

How long do they keep?

Any leftover spicy enoki mushrooms can be covered tightly and refrigerated for up to three days. They can be eaten cold, but if you want to warm them up you can put them in the microwave or on the stove for a couple of minutes.

Can I use other mushrooms?

The only substitute I would consider is shimeji mushrooms. They have thinner threads so it helps hold the sauce. I wouldn't recommend using mushrooms with larger caps like portobello, shiitake or oyster because they release a lot of water, diluting the sauce.

Other recipes with mushrooms…

Recipe

Top view of spicy enoki mushrooms.Top view of spicy enoki mushrooms.

These spicy Korean-inspired enoki mushrooms have the perfect combination of spicy, sweet, and sour flavors! The mushrooms are simply pan-seared and coated in the umami-rich gochujang sauce. Pair it with a hot bowl of rice or enjoy it on its own as an appetizer or side dish. This recipe is gluten-free and dairy-free.