Ingredients:

  • 2 packs (200g each) Fresh Enoki Mushrooms
  • 1 tbsp (15ml) Neutral oil
  • 2 stems Green onions (thinly sliced, whites and greens separated)
  • 3 cloves Garlic (minced)
  • 1.5 tbsp (15g) Gochugaru (Korean red chili flakes)
  • 2 tbsp (30ml) Light soy sauce
  • 1 tbsp (15ml) Oyster sauce
  • 1 tsp (5g) Sugar
  • 0.5 cup (120ml) Water
  • 1 tsp (5ml) Toasted sesame oil
  • 1 tsp (2g) Toasted sesame seeds

Instructions:

  1. Prep the mushrooms. Cut off the bottom 1 inch of the root end. Note: Don't wash them; use a damp paper towel if needed to remove debris.
  2. Separate into bundles. Pull the cluster into small, bite-sized fans about 1 inch thick.
  3. Mix the base. Whisk the soy sauce, oyster sauce, sugar, and water in a small bowl.
  4. Heat the pan. Add the neutral oil to a wide skillet over medium heat. Smell Check: The oil should smell clean and slightly warm, not smoky.
  5. Sauté aromatics. Toss in the scallion whites and garlic. Note: Cook for only 30 seconds until the aroma is nutty and sharp.
  6. Bloom the chili. Add the Gochugaru to the oil. Smell Check: You'll notice a sudden, smoky, toasted chili fragrance filling the kitchen.
  7. Lay the mushrooms. Arrange the enoki fans in a single layer in the skillet.
  8. Pour the sauce. Empty the liquid mixture over the mushrooms. Cook 5 minutes until the sauce is bubbling and thickened.
  9. Finish the glaze. Flip the bundles once to ensure even coating. Note: They are ready when they look glossy and slightly translucent.
  10. Final touches. Remove from heat, drizzle with sesame oil, and scatter the sesame seeds and scallion greens.