Korean Fried Enoki Mushrooms

These are crispy Korean fried enoki mushrooms in a sweet and spicy yangnyeom sauce. There aren’t many things on earth crispier than fried enoki mushrooms and they taste even better in a sticky gochujang Korean-style sauce. These mushrooms make the perfect snack or match day treat!

Korean Fried Enoki Mushrooms: Ingredients

• 200g enoki mushrooms
• 60g plain flour
• 40g cornflour
• 1/2 tsp baking powder
• 1/8 tsp salt
• 1/4 tsp ground black pepper
• 1/2 tsp garlic granules
• 170 ml fizzy water
• vegetable oil, for deep frying

Sauce

• 1 tsp vegetable oil
• 1 garlic clove 
• 2 tbsp ketchup
• 2 tbsp sugar
• 1 tbsp gochujang (buy the vegan version to make these vegan)
• 1 tsp rice vinegar
• 2 tsp toasted sesame seeds

To serve

• 1 spring onion 

How to make Korean Fried Enoki Mushrooms

Firstly, make the batter. Add the flour, cornflour, baking powder, salt, pepper, and garlic granules to a medium mixing bowl. Whisk until combined. Pour in the fizzy water and whisk until there are no more lumps.

Remove the dirty ends of the mushrooms and break into around 10 clumps.

Add enough oil to cover the mushrooms to a pan for deep frying and heat until 175℃/350℉. Dip the mushrooms in the batter until well coated before frying in batches until golden brown, flipping once or twice whilst cooking. This will take around 3 minutes per batch.

Remove carefully with tongs and drain on a wire rack whilst you fry the remaining batches.

Now make the sauce. Heat the oil in a medium frying pan over a medium-high heat. Fry the chopped garlic for 30 seconds before lowering the heat and adding the ketchup, sugar, gochujang, and rice vinegar. Stir until well combined and starting to bubble gently.

Stir through the sesame seeds followed by the mushrooms and toss until evenly coated with the sauce.

Serve the mushrooms hot garnished with the sliced spring onion.

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Korean Fried Enoki Mushrooms

5 from 1 vote

Korean fried enoki mushrooms. Super crispy deep fried mushrooms in a sweet and spicy gochujang sauce. Served with toasted sesame seeds and spring onion.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 2

Course: Snack

Cuisine: Korean

Ingredients Method

Ingredients

  

• 200g/7oz enoki mushrooms
• 60g/1/2 cup plain flour
• 40g/5 tbsp cornflour
• 1/2 tsp baking powder
• 1/8 tsp salt
• 1/4 tsp ground black pepper
• 1/2 tsp garlic granules
• 170ml/5 3/4 fl oz fizzy water
• vegetable oil for deep frying

Sauce

• 1 tsp vegetable oil
• 1 garlic clove finely chopped
• 2 tbsp ketchup
• 2 tbsp sugar
• 1 tbsp gochujang
• 1 tsp rice vinegar
• 2 tsp toasted sesame seeds

To serve

• 1 spring onion thinly sliced, green part only

Method

 

1. Whisk together the flour, cornflour, baking powder, salt, pepper, and garlic granules. Pour in the fizzy water and whisk until there are no lumps.
2. Slice off the muddy ends from the mushrooms and break into around 10 evenly sized clumps.
3. Add enough oil to cover the mushrooms to a pan safe for deep frying and heat to around 175℃/350℉. (Alternatively, if you don't want to use too much oil, just add enough to half cover the mushrooms, flip them and fry for a little longer.)
4. Fry the mushrooms in batches until golden brown ensuring the oil remains at175℃/350℉. Flip a couple of times so they are evenly cooked. Remove carefully with tongs and drain on a wire rack whilst you fry the remaining batches.
5. Now, make the sauce. Heat the oil in a medium frying pan over a medium high heat. Add the garlic and fry for 30 seconds. Reduce the heat to low and add the ketchup, sugar, gochujang, and rice vinegar. Stir until bubbling. Stir in the sesame seeds before adding the mushrooms and tossing until completely coated in the sauce.
6. Serve the mushrooms hot garnished with the sliced spring onion.