I will not leave you hanging with this amazing gochujang sauce without any recipe to use it for. Let's start with something super easy. I will try to encourage you with a single photo:
How is that looking? And it tastes even better... all you need is some nice fresh enoki mushrooms and the sauce from my recipe here. I love all mushrooms, but usually in a risotto, Polish uszka, fresh pasta... but in this recipe, I make mushrooms in 3 minutes and just serve it with hot rice.
Where to find enoki mushrooms? I always get them at my favourite Chinese or Korean store, in the fridge with fresh stuff. If you can't or don't want to find them, try this recipe with eryngii mushrooms, fresh shiitake or similar.
Always try to use enoki mushrooms as soon as possible. The fresher they are, the tastier and crunchier they get.
That's it for introduction, let's get to it!
INGREDIENTS
for 4 portions
300 g fresh enoki mushrooms
6-8 tbsp universal gochujang sauce from this recipe
spring onions, chopped, for serving
sesame seeds, for serving
fresh chili, sliced, for serving
PREPARATION
01
Cut off the bottom of enoki base (approx. 2-3 cm) to get rid of the roots.
02
Heat a frying pan with a thin bottom over high heat. Add sauce and bring to the boil. Lower the temperature to medium, add mushrooms and simmer approx. 1 minute. Transfer to a serving dish, garnish with spring onions, sesame seeds and chili. Serve hot over rice or noodles.
