Crispy Enoki Mushrooms with a Spicy Sauce!

Trim off the roots of your enoki mushrooms, then break them up into smaller chunks.

Coat the enoki mushrooms in tapioca starch or corn starch, seasoned with pepper.

Add oil to a pan and pan-fry the mushrooms until they are crispy and golden brown. Be patient as they will be soft at first.

In a small bowl, combine soy sauce, sugar, gochugaru, sesame oil, and gochujang to make the sauce.

Arrange the crispy enoki mushrooms on a plate, drizzle the spicy sauce over them, and garnish with sesame seeds and chopped green onions.