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.
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
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.
Notes
Add crispy tofu for a more filling main dish.
Reduce gochujang or use mild chili garlic sauce for a less spicy version.
Stir in vegetables like carrots, bell peppers, or bok choy for added nutrition.
Substitute with shiitake or oyster mushrooms if enoki is unavailable.
Serve over jasmine rice or ramen noodles for a heartier meal.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stir-Fry
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 3g
- Sodium: 620mg
- Fat: 6g
- Saturated Fat: 0.8g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
