Spicy Enoki Mushroom Recipe & Video
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!!!
It is super duper easy to make, and the ingredients are simple too!
Spicy Enoki Mushrooms 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 sweetener 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
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!
Spicy 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
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
