Enoki Gochujang is a Korean inspired dish that pairs tender enoki mushrooms with the bold flavors of fermented chili paste. We love how the mild taste of enoki highlights the spicy tangy goodness of gochujang and keeps us craving more
Tools And Equipment
We rely on a few essential items to prepare our Enoki Gochujang dish. We trim and wash the mushrooms. We whisk together the sauce. We sauté everything until the flavors meld perfectly. Below is an overview of what we use:
| Tool | Purpose |
|---|---|
| Cutting Board | For trimming the roots of the enoki mushrooms and slicing other produce |
| Chef’s Knife | For removing the mushroom roots and chopping aromatics like garlic |
| Mixing Bowl | For blending gochujang, soy sauce and other liquid seasonings |
| Measuring Spoons | For precise amounts of spicy paste or sweeteners |
| Nonstick Skillet | For sautéing the mushrooms with minimal oil and preventing sticking |
| Silicone Spatula | For folding the mushrooms through the sauce with ease and avoiding scratches |
We choose a nonstick skillet to minimize cleanup time. We ensure our cutting board is sturdy and free from cracks so we can slice any additional vegetables. We find a silicone spatula especially helpful for stirring the sauce and mushrooms without damaging our cookware.
Ingredients
We keep our ingredient list simple to boost the bold flavor of gochujang. We focus on fresh Enoki Mushrooms paired with mild aromatics.
Enoki Mushrooms
- 7 ounces fresh Enoki Mushrooms
- Trim the woody ends
- Rinse gently under cool water
- Pat dry before cooking
Gochujang Paste
- 2 tablespoons of gochujang
- Add more for stronger heat
- Thin with a splash of water if needed
Preparation
We begin by trimming our enoki mushrooms and blending a bold sauce to highlight the gochujang flavor. We make sure our tools are within reach to streamline the process.
- Place the enoki mushrooms on the cutting board and trim off the root ends. Rinse them gently under cool water and pat dry.
- In a mixing bowl combine the sauce ingredients. Use a silicone spatula to fold everything together until smooth. We can reference the table below for the exact amounts:
| Ingredient | Amount |
|---|---|
| Gochujang | 2 tbsp |
| Minced garlic | 1 tsp |
| Sesame oil | 1 tsp |
| Water | 2 tbsp |
- Preheat a nonstick skillet over medium heat. Sauté the mushrooms for 2 minutes using minimal oil to prevent sticking.
- Pour the sauce mixture into the skillet and coat the enoki thoroughly. Stir for 1 minute until the mushrooms absorb the tangy and spicy essence of gochujang.
Make-Ahead Tips
We can prepare the sauce a day ahead and store it in an airtight container. We keep the fresh mushrooms unwashed to maintain their texture until just before cooking. If we need to cook in batches we can marinate the trimmed enoki in the sauce for up to 2 hours in the refrigerator.
Cooking Steps
- Preheat our nonstick skillet for 1 minute over medium heat.
- Drizzle a small amount of sesame oil into the skillet.
- Add the enoki mushrooms and sauté for 2 minutes. We stir gently to prevent clumping.
- Pour in the gochujang sauce mixture. We use a silicone spatula to scrape any remnants and ensure every strand gets coated.
- Stir for about 1 minute until the sauce thickens. We reduce the heat if the sauce bubbles too quickly.
- Season with a pinch of salt if desired. We taste and adjust heat by adding extra gochujang or a splash of water for milder spice.
| Step | Action | Time (Minutes) |
|---|---|---|
| 1 | Preheat skillet | 1 |
| 2 | Sauté enoki mushrooms | 2 |
| 3 | Add gochujang sauce and stir | 1 |
| 4 | Adjust seasoning (optional) | N/A |
Serving Suggestions
We like to serve our Enoki Gochujang piping hot for the boldest flavor. We usually spoon the mushrooms over a bowl of steamed white rice. This helps balance the heat of the gochujang and adds a comforting starch.
- We often sprinkle a handful of thinly sliced scallions and toasted sesame seeds on top. These garnishes provide a fresh crunch and a touch of nutty taste.
- We sometimes plate the mushrooms alongside kimchi or pickled radish for extra tang. This creates an exciting range of textures and tastes.
- We enjoy serving these spicy mushrooms with noodles. We cook our favorite noodles according to package instructions. Then we toss them together with the enoki mixture and a drizzle of sesame oil.
For a quick reference on portion sizes or side pairings, we use the following table:
| Item | Suggested Amount | Serving Notes |
|---|---|---|
| Steamed Rice | 1 cup per person | Absorbs the spiciness of the gochujang |
| Thinly Sliced Scallions | 1 tbsp per person | Adds brightness and crunch |
| Toasted Sesame Seeds | 1 tsp per person | Contributes a mild nutty aroma |
| Kimchi or Pickled Radish | 1 small serving | Offers a tangy contrast to the spicy mushrooms |
| Noodles (Optional) | 1 serving per person | Ideal for a heartier meal with an extra chewy texture |
We like to adjust the heat level by adding more gochujang or including a spoonful of gochugaru flakes if we crave extra spice. We sometimes thin out the sauce with a splash of water to tone down the heat for milder tastes.
Conclusion
We love how this dish brings out the best in tender enoki mushrooms through the fiery tang of gochujang. Our version tastes great with steamed rice or noodles for a hearty feel
Try adjusting the spice level to match your preferences and experiment with fresh garnishes for an extra burst of flavor. We hope it brings a thrilling kick to your table and inspires you to explore more creative ways to enjoy enoki mushrooms
Frequently Asked Questions
What is Enoki Gochujang?
Enoki Gochujang is a Korean-inspired dish that pairs delicate enoki mushrooms with the spicy and tangy flavors of gochujang, a fermented chili paste. The mushrooms soak up the bold sauce, creating a savory and slightly sweet taste.
Which tools are essential for making this dish?
A cutting board, a sharp chef’s knife, measuring spoons, a mixing bowl, a nonstick skillet, and a silicone spatula are key. These streamline prep time and ensure minimal cleanup, allowing you to focus on cooking.
How do I prepare enoki mushrooms?
Trim off the root ends, then gently rinse them under cool water. Pat them dry with paper towels to remove excess moisture. This way, the mushrooms won’t turn watery when sautéed.
Can I make the sauce ahead of time?
Yes. Prepare the gochujang sauce one day before, and store it in an airtight container in the fridge. Wait to rinse and trim the mushrooms until just before cooking for optimum freshness.
How do I adjust the spice level?
To increase heat, stir in extra gochujang or sprinkle gochugaru chili flakes. If you prefer a milder flavor, add a splash of water to thin out the sauce or reduce the amount of gochujang used.
What are some serving suggestions?
Serve it hot over steamed white rice or toss it with noodles. Garnish with sliced scallions and toasted sesame seeds for extra crunch. Pair it with kimchi or pickled radish to enhance the tangy element of your meal.
How should I store leftovers?
Place leftovers in an airtight container in the fridge for up to two days. Reheat gently on the stovetop or in the microwave, adding a splash of water if the sauce thickens too much.