Name: 15-Minute Spicy Enoki Mushrooms
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Korean
Ingredients: 2 packs enoki mushrooms (approx. 400g total), ends trimmed; 1 tablespoon sesame oil; 2 garlic cloves, minced; 1 teaspoon grated ginger; 2 tablespoons soy sauce (or tamari for gluten-free); 1 tablespoon gochujang (Korean chili paste); 1 teaspoon rice vinegar; 1 teaspoon maple syrup (or sugar); 1 tablespoon water; 1 teaspoon toasted sesame seeds; 2 scallions, chopped

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A fiery and umami-packed dish, these 15-Minute Spicy Enoki Mushrooms are everything I crave when I want something quick, savory, and satisfying. With bold Korean-inspired flavors, this simple stir-fry makes an excellent side dish, rice bowl topper, or even a small meal on its own. I love how fast it comes together — all I need is a few pantry staples and a skillet.

15-Minute Spicy Enoki Mushrooms

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 packs enoki mushrooms (approx. 400g total), ends trimmed

1 tablespoon sesame oil

2 garlic cloves, minced

1 teaspoon grated ginger

2 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon gochujang (Korean chili paste)

1 teaspoon rice vinegar

1 teaspoon maple syrup (or sugar)

1 tablespoon water

1 teaspoon toasted sesame seeds

2 scallions, chopped

Directions

I start by gently rinsing the enoki mushrooms and trimming off the root ends. Then I separate the clusters slightly to ensure they cook evenly.

In a small bowl, I whisk together soy sauce, gochujang, rice vinegar, maple syrup, and water to create a spicy, sweet, and tangy sauce.

I heat the sesame oil in a skillet over medium heat and sauté the garlic and ginger for about 30 seconds until they’re aromatic.

Next, I toss in the enoki mushrooms and stir-fry them for 1–2 minutes until they start to soften.

I pour in the sauce and stir everything to coat the mushrooms well, cooking for another 3–4 minutes until the sauce thickens and the mushrooms become tender.

To finish, I sprinkle on toasted sesame seeds and chopped scallions, then serve the dish hot.

Servings and timing

This recipe makes 2 servings.

Prep time: 5 minutes

Cook time: 10 minutes

Total time: 15 minutes

Calories: Approximately 120 kcal per serving

Variations

Add tofu: Sometimes I like to add cubes of crispy tofu to turn this into a more filling main dish.

Make it milder: If I want less heat, I reduce the gochujang or swap it with a mild chili garlic sauce.

Add vegetables: I often stir in julienned carrots, bell peppers, or bok choy for added texture and nutrition.

Use different mushrooms: Shiitake or oyster mushrooms also work well here if I can’t find enoki.

Serve over rice or noodles: For a more substantial meal, I love spooning these spicy mushrooms over a bowl of jasmine rice or ramen noodles.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them in a skillet over medium heat for a few minutes, adding a splash of water if the sauce has thickened too much. The microwave works too — about 30–60 seconds does the trick.

FAQs

How spicy is this dish?

The gochujang gives it a moderate heat level. I find it flavorful without being overwhelming, but I can always adjust by using less if I prefer milder spice.

Can I make this without gochujang?

Yes, I can substitute it with chili garlic sauce, sriracha, or even a mix of miso paste and chili flakes for a different kind of heat.

Are enoki mushrooms safe to eat raw?

While some enjoy them raw in salads, I always cook them to enhance flavor and ensure safety, especially since they can be difficult to digest when raw.

Is this dish gluten-free?

It can be! I just swap regular soy sauce with tamari or a certified gluten-free soy sauce alternative.

Can I freeze spicy enoki mushrooms?

I don’t recommend freezing them. Enoki mushrooms tend to lose their texture when frozen and thawed, so I prefer making them fresh or storing leftovers in the fridge for a few days.

Conclusion

These 15-Minute Spicy Enoki Mushrooms are one of my favorite quick dishes when I’m craving something bold, savory, and satisfying. With minimal prep and maximum flavor, they’re perfect for weeknight dinners, lazy lunches, or spicy late-night snacks. Whether I serve them as a side or the main event, they always deliver.

Recipe:

15-Minute Spicy Enoki Mushrooms

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Author: Cheryl
Total Time: 15 minutes
Yield: 2 servings
Diet: Vegan

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Description

A quick and flavorful Korean-inspired stir-fry, these 15-Minute Spicy Enoki Mushrooms are bold, savory, and satisfying — perfect as a side dish or rice bowl topper.

Instructions

Gently rinse the enoki mushrooms and trim off the root ends. Separate the clusters slightly to ensure even cooking.
In a small bowl, whisk together soy sauce, gochujang, rice vinegar, maple syrup, and water to make the sauce.
Heat sesame oil in a skillet over medium heat. Sauté garlic and ginger for about 30 seconds until aromatic.
Add enoki mushrooms and stir-fry for 1–2 minutes until they begin to soften.
Pour in the sauce and stir to coat the mushrooms evenly. Cook for another 3–4 minutes until the sauce thickens and mushrooms are tender.
Sprinkle with toasted sesame seeds and chopped scallions. Serve hot.