Gochujang Glazed Enoki Mushrooms with Crispy Shallots
Delicate enoki mushrooms are coated in a savory-sweet gochujang glaze, offering a delightful umami punch. Pan-fried to a tender bite and finished with a generous topping of crispy fried shallots, this appetizer provides a satisfying crunch and complex flavor profile.
Prep Time
40 min
Difficulty
Medium
Servings
4
Calories
180 kcal
Instructions
- 1
Prepare the crispy shallots: thinly slice the shallots. Heat vegetable oil in a frying pan over medium heat. Fry shallots until golden brown and crispy, about 8-10 minutes. Remove with a slotted spoon and drain on paper towels.
~10 min - 2
Prepare the enoki mushrooms: trim the root end of the enoki mushrooms and separate them into smaller clusters.
~2 min - 3
Make the gochujang glaze: in a small saucepan, whisk together gochujang, soy sauce, rice vinegar, honey, sesame oil, minced garlic, and grated ginger. Cook over low heat for 5 minutes until slightly thickened.
~5 min - 4
Sauté the enoki mushrooms: wipe the frying pan clean and add 1 tablespoon of vegetable oil over medium-high heat. Add the enoki mushrooms and sauté for 3-5 minutes until they start to soften.
~5 min - 5
Toss mushrooms with glaze: pour the gochujang glaze over the sautéed enoki mushrooms. Toss gently to coat evenly. Cook for another 2-3 minutes until the glaze is sticky and coats the mushrooms.
~3 min - 6
Serve: arrange the glazed enoki mushrooms on a serving plate. Sprinkle generously with crispy shallots and toasted sesame seeds.
Tips
- For extra crispy shallots, ensure they are sliced very thinly and fried in enough oil to submerge them. Drain them well on paper towels to prevent them from becoming soggy.
- The gochujang glaze can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before tossing with the mushrooms.
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