Spicy Enoki Mushrooms

A simple spicy saucy side dish of mushrooms and peppers that pairs perfectly with rice.

Spicy Enoki Mushrooms

Serves 2 - 3

These sauteed enoki mushrooms were really popular in 2020. It took me a little while to get around to doing my own version of them but, I was ever so happy when I finally did. A spicy sauce coats crisp peppers and chewy mushrooms making for a perfect pairing with rice. I like to serve this solely as a side dish but, it would be equally delicious with chadolbaegi (thinly sliced beef brisket) added.

“Recipe Tips:

1. Use a nonstick pan to make this as the sauce has a high sugar content.”

Ingredients

Sauce

5g (1 t) ginger, minced

3 garlic cloves, minces

1 cheongyang chili, mined

2 T gochujang

2 T soy sauce

1 T mirin

2 t oyster sauce

2 t ketchup

1.5 t sugar

1 t sesame oil

1 t rice vinegar

1 t gochugaru

0.50 t ground black pepper

0.25 t kosher salt

1/8 t ground cinnamon

Pinch of MSG - optional

Saute

1 T vegetable oil

2 bundles enoki mushrooms, ends trimmed and torn into bite sized bundles

50g (1 large handful) shishito peppers, stems removed

Finishing

Sesame seeds

Recipe Know-how

1.      In a small bowl, stir together the sauce ingredients mixing well. Set aside.

2.      Heat a large saute pan over high heat.

• Add the oil and heat to smoking.

• Add the mushrooms in a single layer.

• Cook for 2 – 3 minutes on each side or until browned.

• Add the peppers and sauce.

• Stirring occasionally, cook until the sauce begins to thicken slightly, and the peppers just begin to soften slightly, about 2 minutes longer.

3.      Serve with a sprinkle of sesame seeds on top.