Fire Enoki Mushrooms

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Sastojci

• fresh enoki mushrooms

  1 8-ounce package

• soy sauce

  2 tbsp

• gochujang

  1 tbsp

• gochugaru

  1 tbsp

• sugar

  1 tbsp

• rice vinegar

  1 tbsp

• sesame oil

  1 tsp

• vegetable oil

  1 tbsp

• garlic cloves

  3 garlic cloves, sliced

• toasted sesame seeds

  1 tsp

• fresh cilantro

  Fresh cilantro (optional)

• cooked rice

  Cooked rice, for serving

Upute

1. 1

   Trim the root ends of the enoki mushrooms, and separate them into smaller bundles. Set aside.

   1 8-ounce packagefresh enoki mushrooms
2. 2

   In a bowl, stir together the soy sauce, gochujang, gochugaru, sugar, rice vinegar, and sesame oil. Set aside.

   2 tbspsoy sauce1 tbspgochujang1 tbspgochugaru1 tbspsugar1 tbsprice vinegarCooked rice, for servingcooked rice1 tspsesame oil
3. 3

   Heat the vegetable oil in a medium pan over medium heat until hot. Add the garlic. Cook, stirring often, for about 1 minute, or until lightly golden.

   1 tbspvegetable oil1 tspsesame oil
4. 4

   Add the sauce to the pan. Bring to a simmer over medium heat. Stir in the mushrooms until evenly coated in the sauce. Cover and let cook for about 5 minutes, or until the mushrooms soften.

   2 tbspsoy sauce1 8-ounce packagefresh enoki mushrooms
5. 5

   If desired, garnish with sesame seeds and cilantro. Serve immediately over cooked rice.

   1 tsptoasted sesame seedsFresh cilantro (optional)fresh cilantroCooked rice, for servingcooked rice
6. 6

   Enjoy!