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.

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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 knew I just 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.

What drew me to actually make this was, one, I love watching mukbangs while I eat (don’t judge); and two, the bright red color of the mushrooms looked incredible (which looked insanely spicy but also so tempting at the same time).

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

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.

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.

Gochujang: Gochujang is another Korean staple. This is a savory, umami, slightly sweet, fermented chili paste. I always stock up on these since they can go well with so many other dishes such as stir-fries, soups, and marinades.

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.

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.

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.

In an oiled pan over medium heat, 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 your 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 be sure to 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!

Quick Tips

Sear the mushrooms properly: It’s important you’re able 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 careful 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)

Can I use other mushrooms?

While this recipe is obviously starring the Enoki mushrooms, you may also use other mushroom varieties such as 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!

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