- 1
Make the sauce - In a small bowl, combine the gochujang, gochugaru, soy sauce, rice wine vinegar, sugar, toasted sesame oil, water and optional Buldak sauce. Mix well and set aside.
- 2
Prepare the Enoki - Cut away the brownish root ends, but leave enough of the connected base to keep the mushrooms together. Rinse them under running water and pat thoroughly dry with paper towels. Separate each pack into 3-4 smaller bundles.
- 3
Brown the first batch - Heat 1 tablespoon of neutral oil in a large skillet over medium-high heat until shimmering. Add half of the Enoki bundles and cook for 1-2 minutes on each side, until golden brown. Transfer them to a plate.
- 4
Cook the remaining Enoki - Repeat the same process with the remaining mushrooms, then remove them from the skillet.
- 5
Start the sauce - Add the remaining 1 tablespoon of oil to the empty skillet. Immediately add the minced garlic and cook for 30 seconds, until fragrant.
- 6
Simmer - Pour the prepared gochujang sauce into the skillet and bring it to a simmer.
- 7
Return the mushrooms - Place all the browned Enoki back into the pan. Cook uncovered for 3-4 minutes, flipping the mushrooms once during cooking, until the sauce reduces slightly and evenly coats the Enoki.
- 8
Serve - Serve immediately while the mushrooms are hot and the sauce is still loose and glossy.
