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Spicy Enoki Mushroom

  • Author: Seonkyoung Longest
  • Total Time: 17 mins
  • Yield: 2 1x


  • 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


  1. 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.
  2. Combine soy sauce, gochugaru, your preferred sweetener, Korean fire chicken sauce, chopped garlic, green onions, and water in a mixing bowl.
  3. 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.
  4. 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