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Crispy Enoki Mushrooms with Korean Gochujang Glaze
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Crispy Enoki Mushrooms with Korean Gochujang Glaze

40 minServes 4Nutri-Score C€€
from @rhi.scran12 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • enoki mushrooms (trimmed and sliced into chunks)Produce2 pieces
  • unsweetened plant milk (enough to dredge the mushrooms)Beverages200 ml
  • potato starchPantry110 g
  • plain flourPantry25 g
  • bicarbonate of sodaPantry2 g
  • salt (to taste)Spices3 g
  • ketchupPantry160 ml
  • gochujangPantry120 g
  • agave syrup (or maple syrup)Pantry120 ml
  • rice vinegarPantry60 ml
  • garlic (minced)Produce4 pieces
  • sesame seeds (for topping)Nuts & seeds10 g
  • spring onion (sliced, for topping)Produce2 pieces
  • frying oil (for deep frying)Pantry1 litre

per serving

Nutrition

216kcal

Carbs
44 g
Proteins
4 g
Fat
3 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×2
  • Saucepan
  • Deep fryer
  • Slotted spoon

step by step

Method

  1. 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.
    Step 1

  2. 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.
    Step 2

  3. 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.
    Step 3

  4. Deep fry

    • Deep fry the coated enoki until golden and crisp.
    • Transfer to kitchen paper to drain any excess oil.
    Step 4

  5. 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.
    Step 5
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