Spicy Enoki Mushrooms

Spicy enoki mushrooms are the perfect snack for when you’re feeling something with a spicy kick! Pair this with other dishes or enjoy on its own, this will for sure satisfy any spice cravings.

Watch the Spicy Enoki Mushroom Recipe Video Below!

Have you ever come across one of those ASMR mukbang channels where they eat the most craziest things? One of the very first mukbang videos I’ve ever watched was this one creator eating a whole PLATTER of these spicy enoki mushrooms.

After watching them, I just knew I had to recreate it for myself and it was everything I imagined it to be! The enoki mushrooms are perfectly soft and chewy, and they were able to absorb all of that delicious red pepper sauce.

I enjoyed these a bit too much because they reminded me of a nice comforting bowl of spicy noodles. These mushrooms are one of the few varieties that can actually replicate the chewy and stringy texture of noodles, which is why I tend to have a habit of adding these to almost all of my soup dishes and stir fries.

Give these a try if you’re wanting something spicy to add to your weeknight meal rotation!

What are Enoki Mushrooms?

Enoki mushrooms are thin, stringy mushrooms with small caps that are used primarily in East Asia and other Asian cuisines. They’re my absolute favorite variety mushrooms because they’re perfectly reminiscent of noodles: thin, chewy, and stringy when softened.

The best part? They can also be fried into crispy enoki mushrooms. Because they’re so thin, the final product is incredibly light and crisp and they’re super delicious when dipped into a sauce…

One of the more popular recipes on our website includes enoki mushrooms wrapped in thinly-sliced beef and simmered in a Japanese-style sauce. These Enoki Beef Rolls are perfect for a weeknight dinner and absolutely filling.

But anyways, back to the main point. Today we’re making these spicy enoki mushrooms that’s gently simmered in a spicy, bright red, pepper sauce. As with any other mushroom, these enoki absorb some serious flavor.

Ingredients and Substitutions

Enoki mushrooms: You should be able to find these in most groceries, though Asian markets are more likely to carry them. Enoki mushrooms are typically sold in bundles, packaged in plastic.

• Substitutes: A close replacement to enoki could be seafood mushrooms. While thicker, these mushrooms are somewhat similar in texture. You might need to fry them a little longer to get them nice and tender. You can also try shiitake or oyster mushrooms.

Gochugaru: These are ground Korean chili flakes. They’ll usually come in either “coarse” or “fine” ground, which you’re free to use either variety for this recipe. Do note that if you end up using the fine-ground, you may want to lessen the amount of chili originally stated in the recipe as it may result in a spicier dish.

• Substitutes: Standard chili flakes are good replacements. You could also go for cayenne powder, just slightly lessen the amount in the recipe as cayenne tends to be spicier than gochugaru!

Gochujang: Gochujang is another Korean staple. This is a savory, umami, slightly sweet, fermented chili paste.

• Substitutes: This has a very specific taste that’s difficult to replicate with other ingredients. In a pinch, you could use sriracha or sambal, though it won’t exactly taste the same.

Sugar, corn syrup: These will add a slight sweetness to our pepper sauce that will complement the natural earthiness and umami of the mushrooms. Corn syrup helps to add a glossiness to the sauce, but feel free to leave it out if you aren’t able to find it.

• Substitutes: As sweeteners, you can replace these with standard white sugar, brown sugar, or even honey.

Soy sauce: We’re only going to be using a splash of soy sauce, just enough to lend a bit of savoriness and saltiness to the enoki.

• Substitutes: Tamari or coconut aminos are good replacements. Since we use minimal soy sauce in this recipe, you can also use salt to taste.

Sesame oil: Nutty, toasty, and aromatic. Sesame oil compliments perfectly with the rest of this dish to mildly mellow out all those strong, bold flavors.

Instructions

Prepare the enoki mushrooms by trimming off the root section and gently rinsing them under cold water to remove any debris. Slice the mushrooms into thin sections, then set aside.

Prepare the spicy sauce by combining all the ingredients together in a bowl. Mix until smooth.

Heat the 2 tbsp of oil in a pan over medium heat, and sear the enoki mushrooms on both sides until lightly golden.

Pour in the spicy sauce and let simmer for 1-2 minutes, or until the sauce has thickened.

Top with green onions, chili, and sesame seeds. Enjoy!

Adjust the Spiciness to Taste

As with most recipes, always adjust according to taste. My spice tolerance is pretty moderate, but feel free to alter the amount of gochujang or gochugaru to your preference.

If you’re feeling even more spice…Then you have a couple more options:

• Buldak sauce: Other spicy enoki mushroom recipes will often call for this sauce, which is essentially a spicy Korean condiment that can be added to pretty much anything (I usually mix it into my noodles or even drizzle it on top of pizza). They do have varieties with different spice levels and flavors, so purchase the one you think you’d enjoy the most.
• Capsaicin powder: this is another Korean chili powder, but it’s extremely spicy. A little goes a long way with this stuff, so start with less and work your way up to your desired spice level. This mixes perfectly with sauces and soups, so it’s a great addition to your pantry if you’re a fan of spicy food.
• Chili peppers: any kind will do; Thai chilli, Jalapeño, or Habanero would work great. You can add them directly into the sauce to help them release their oils, or simply use as a garnish!

Cooking Tips

Sear the mushrooms adequately: It’s important to get a little browning on the mushrooms prior to pouring in the sauce. This accomplishes two things: one, it develops flavor and keeps your mushrooms from tasting flat; and two, it maintains the integrity of the mushrooms so they don’t fall apart too much when drenched in the sauce.

Adjust the spice accordingly: Everyone’s spice tolerance is different! Taste the sauce as you go before pouring it over the mushrooms. Start with a little pepper flakes or paste first, then go up from there. If you wanted more spicy options, check out the section above.

Be gentle with the mushrooms: When slicing into thin sections, be careful when handling them as they can fall apart and lose their shape. Many of the mushrooms tend to stay conjoined, so there’s no need to separate them.

FAQs (Frequently Asked Questions)

How do I store leftovers?

Leftovers can stay good for up 3 days in the refrigerator, stored in an airtight container. That being said, enjoying this fresh is highly recommended, as letting the mushrooms soak in the sauce over long periods can alter their texture slightly.

To reheat, simply warm in the microwave or over stove top until fully heated through. You may also need to add a splash of water if the sauce has dried up.

Can I use other mushrooms?

While this recipe is obviously starring the Enoki mushrooms, you may also use other mushroom varieties such as seafood mushrooms, shiitake or oyster mushrooms if you prefer. Though I haven’t personally tried this recipe with such varieties yet, I’d imagine they would still taste equally as delicious!

What can I eat this with?

Apart from enjoying on its own, you can eat the spicy enoki mushrooms as a side dish to your favorite mains. Eat this with rice, eggs, salad, or even barbecue!

Craving for more quick and easy recipes? Here’s a couple more to add to your list:

• Creamy Sesame Noodles
• Beef Curry Stir Fry
• String Bean Adobo
• Sticky 5-Spice Chicken