Dredge the enoki

• Add the enoki mushrooms to a bowl with just enough plant milk to dredge them.
• Set aside while you make the sauce.

Make the gochujang sauce

• Sauté the garlic in a saucepan until fragrant.
• Stir in the ketchup, gochujang, agave and rice vinegar.
• Bring to a simmer and cook until syrupy, then remove from the heat and let cool.

Coat the mushrooms

• Drain the enoki, then sprinkle with the plain flour and toss to coat.
• Add the potato starch, bicarbonate of soda and salt, then toss until everything is coated evenly.

Deep fry

• Deep fry the coated enoki until golden and crisp.
• Transfer to kitchen paper to drain any excess oil.

Glaze and serve

• Add the fried mushrooms to a bowl, pour over the sauce and mix until thoroughly coated.
• Serve topped with sesame seeds and spring onion.