Spicy Enoki Mushroom
This spicy enoki mushroom has been viral on TikTok & Youtube by all the mukbang people! I’m not gonna lie, I have watched so many mukbang videos late at night on the bed and get weird satisfaction too, lol! Not too long ago, a lot of mukbang people were eating spicy enoki mushrooms, and I was CRAVING it!!!
📺 Watch How to Make This Spicy Enoki Mushroom
🛒 Ingredients You’ll Need
It is super duper easy to make, and the ingredients are simple too!
- 10 oz enoki mushrooms, cut lengthwise
- 3 tbsp chili oil or cooking oil of your choice
- 1 tbsp soy sauce
- 1 tbsp gochugaru, Korean red pepper flakes
- 1 tbsp sweetener (sugar, maple syrup, agave nectar, or honey)
- 1 tbsp Korean fire chicken sauce (or oyster/vegetarian oyster sauce for a milder version)
- 1 tbsp chopped garlic
- 1 tbsp chopped green onions, plus more for garnish
- 2 tbsp water
- Pinch of sesame seeds
📝 Tips for the Best Spicy Enoki Mushroom
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Adjust the Heat: Control the spiciness by varying the amount of gochugaru and Korean fire chicken sauce.
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Mushroom Preparation: Ensure the enoki mushrooms are dry before cooking to achieve a better sear.
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Serving Suggestions: This dish pairs wonderfully with steamed rice or as a spicy side to your main course.
❓ FAQ
Q: Can I make this dish less spicy?
A: Yes, reduce the amount of gochugaru and substitute Korean fire chicken sauce with oyster or vegetarian oyster sauce for a milder flavor.
Q: Where can I find enoki mushrooms?
A: Enoki mushrooms are commonly available at Asian grocery stores and some supermarkets in the produce section.
Q: Can I use other types of mushrooms?
A: While enoki mushrooms are ideal for this recipe, you can experiment with other mushrooms, keeping in mind that texture and cooking times may vary.
🍳 How to Make Spicy Enoki Mushroom
The cooking method couldn’t be easier than this. This spicy enoki mushroom pairs wonderfully with beer or warm cooked rice. Let’s get started!
Cut enoki mushrooms in lengthwise.
Heat a large skillet over medium heat (medium-high for regular cooking oil). Arrange the mushrooms in a single layer on the pan and cook until they turn golden brown on the bottom, approximately 3 minutes.
In a mixing bowl, combine soy sauce, gochugaru, your preferred sweetener, Korean fire chicken sauce, chopped garlic, green onions, and water.
Flip the mushrooms over and generously spoon half of the sauce mixture onto them. Cook for another 4 to 5 minutes. Then, flip them again and spoon the remaining sauce over the mushrooms. Continue cooking until the sauces have reduced, about 3 to 4 minutes.
Transfer the cooked mushrooms to a serving bowl. Sprinkle with chopped green onions, sesame seeds, and, if desired, a drizzle of extra chili oil. This dish pairs wonderfully with beer or warm cooked rice. Enjoy!
🍽️ Serving Suggestions
Serve spicy enoki mushroom hot, garnished with extra green onions and sesame seeds. It complements steamed rice, noodles, or can be enjoyed on its own as a flavorful appetizer.
📌 There You Have It!
This spicy enoki mushroom recipe is a quick, easy, and delicious way to add some heat to your meal. With its bold flavors and simple preparation, it’s sure to become a favorite in your recipe collection.
🍜 Check Out More Mukbang Recipes
PrintSpicy Enoki Mushroom
- Total Time: 17 mins
- Yield: 2 1x
Ingredients
- 10 oz enoki mushrooms, cut lengthwise
- 3 tbsp chili oil or cooking oil of your choice
- 1 tbsp soy sauce
- 1 tbsp gochugaru, Korean red pepper flakes
- 1 tbsp of your choice of sweeteners such as sugar, maple syrup, agave nectar or honey
- 1 tbsp Korean fire chicken sauce (to make a mild version, substitute with oyster/vegetarian oyster sauce)
- 1 tbsp chopped garlic
- 1 tbsp chopped green onions, plus more for garnish
- 2 tbsp water
- Pinch of sesame seeds
Get Recipe Ingredients
Instructions
- Heat a large skillet over medium heat (medium-high for regular cooking oil). Arrange the mushrooms in a single layer on the pan and cook until they turn golden brown on the bottom, approximately 3 minutes.
- Combine soy sauce, gochugaru, your preferred sweetener, Korean fire chicken sauce, chopped garlic, green onions, and water in a mixing bowl.
- Flip the mushrooms over and generously spoon half of the sauce mixture onto them. Cook for another 4 to 5 minutes. Then, flip them again and spoon the remaining sauce over the mushrooms. Continue cooking until the sauces have reduced, about 3 to 4 minutes.
- Transfer the cooked mushrooms to a serving bowl. Sprinkle with chopped green onions, sesame seeds, and, if desired, a drizzle of extra chili oil. This dish pairs wonderfully with beer or warm cooked rice. Enjoy!
- Prep Time: 5 mins
- Cook Time: 12 mins
3 comments
Super good!!! Thank you ?
I made this last night and it was incredible! Had to swap the Buldak (which I bought without checking lol) for the oyster sauce since Buldak has beef in it, so upped the gochugaru since we love the spice. Holy hell one of my new favorites! Had it over rice with a soft boiled egg.
Yay, so glad you liked it this much 🙂