Spicy & Sweet Buldak Enoki Mushroom Stir-fry: A Rice-Thief & Perfect Side for Drinks!
Spicy & Sweet Buldak Enoki Mushroom Stir-fry: A Rice-Thief & Perfect Side for Drinks!
Making Buldak Enoki Mushroom Stir-fry, Spicy Mushroom Fry with Buldak Sauce
When enoki mushrooms, with their delightful chewy and crisp texture, are stir-fried with spicy buldak sauce, they transform into a dish that not only tantalizes your taste buds as a perfect rice side but also shines as an excellent accompaniment to drinks. Enoki mushrooms, available year-round at a reasonable price, are particularly rich in Vitamin B1, which is crucial for converting carbohydrates into energy, making them a great ingredient for boosting vitality and recovering from fatigue. They are also abundant in potassium, zinc, and iron! While we often use these easily accessible mushrooms in various dishes like soups, stews, and stir-fries, it’s important to preserve their unique, satisfying texture when cooking. The key is to cook them for a short period without overdoing it. Today, I’ll share my secret for a perfectly balanced sauce, by enhancing the classic buldak sauce with a few extra seasonings, and guide you step-by-step on how to achieve a delicious stir-fried mushroom dish. You’ll be amazed at how simple yet incredibly flavorful this dish is!
Main Ingredients- 300g Enoki Mushrooms (approx. 3 packs)
- 1-2 Scallions
- 2-3 Tbsp Cooking Oil
- 1.5 Tbsp Sesame Oil
- Sesame Seeds, for garnish
Spicy Buldak Sauce Ingredients- 2 Tbsp Buldak Sauce
- 1 Tbsp Gochujang (Korean chili paste)
- 0.5 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soy Sauce
- 1 Tbsp Cooking Wine (or Mirin)
- 1 Tbsp Sugar
- 1 Tbsp Minced Garlic
- A pinch of Black Pepper
- 2 Tbsp Buldak Sauce
- 1 Tbsp Gochujang (Korean chili paste)
- 0.5 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soy Sauce
- 1 Tbsp Cooking Wine (or Mirin)
- 1 Tbsp Sugar
- 1 Tbsp Minced Garlic
- A pinch of Black Pepper
Cooking Instructions
Step 1
To keep the enoki mushrooms tidy, trim off the root end without removing the packaging. This makes them easier to handle and separate later. I used 3 packs, each weighing about 100g.
Step 2
Gently rinse the enoki mushrooms under running water. This step helps to wash away any residual sawdust or impurities from the cut ends. Be careful not to wash them too vigorously, as they can break apart easily.
Step 3
Finely chop the scallions to use as a garnish. If you don’t have scallions, finely chopped chives or other types of green onions can also be used to add extra flavor.
Step 4
After rinsing, gently press the enoki mushrooms between your hands to squeeze out excess water. Removing too much moisture beforehand helps the sauce concentrate and prevents the dish from becoming watery.
Step 5
In a bowl, combine the Buldak sauce (2 Tbsp), Gochujang (1 Tbsp), Gochugaru (0.5 Tbsp), soy sauce (1 Tbsp), cooking wine (1 Tbsp), sugar (1 Tbsp), minced garlic (1 Tbsp), and a pinch of black pepper. Whisk everything together until well combined to create the flavorful sauce.
Step 6
Heat a pan over medium heat and add 2-3 tablespoons of cooking oil. For an even richer flavor, you can also add about 1 tablespoon of butter along with the oil.
Step 7
Once the pan is hot, spread the drained enoki mushrooms evenly in a single layer. Avoid overcrowding the pan, as this allows the mushrooms to cook evenly and develop a better texture.
Step 8
After about 1-2 minutes, you’ll notice the mushrooms releasing their own moisture and becoming tender. This natural moisture is sufficient for the sauce to cook down and coat the mushrooms perfectly, so there’s no need to add extra liquid. This brief cooking time is key to maintaining their pleasant chewiness.
Step 9
Drizzle the prepared Buldak sauce evenly over the mushrooms. Gently stir and flip the mushrooms to ensure the sauce coats them thoroughly as it simmers. To maintain a neat presentation, try not to stir too frequently; keep them as arranged as possible while coating them with the sauce. ^^
Step 10
Continue to cook for another 1-2 minutes, allowing the sauce to bubble and thicken slightly. The goal is to let the sauce permeate the mushrooms rather than just ‘cooking’ them. Once everything is evenly coated and the sauce has slightly reduced, it’s time to finish.
Step 11
Turn off the heat and stir in 1.5 tablespoons of sesame oil for a final touch of nutty aroma and flavor. Enoki mushrooms are delicious on their own, but when braised in this spicy sauce, they pair wonderfully with grilled meats. We had them with grilled pork neck, and the spicy mushrooms cut through the richness of the pork beautifully, balancing the flavors perfectly for a family dinner centerpiece. This dish is also low in calories, especially if you reduce the sauce slightly and stir-fry with minimal oil, making it a great option for a diet-friendly meal. Enjoy making this delightful enoki mushroom dish with buldak sauce!
