Enoki Mushroom Gochujang Braise

gochujang Korean chili paste braised dish for 2 servings made with enoki 200g. Guides from cooking ingredient Preparation to cooking and seasoning adjustments in order.

35 min · 2 servings

Ingredients

enoki, 200 g onion, 80 g gochujang Korean chili paste, 1 tbsp soy sauce, 1 tsp sugar, 1 tsp Minced garlic, 1 tsp Water, 180 ml

1 tablespoon = 15 ml; 1 teaspoon = 5 ml. A bowl of rice is a serving measure, not a standardized cup.

How to cook

Prepare enoki by trimming the base to 200g, tear into bite-size pieces or slice to 5mm thickness. Lightly wipe off the moisture.
Mix gochujang Korean chili paste, soy sauce, sugar, garlic, and water evenly to make the sauce. Slice onion thickly.
Put onion and enoki into cooking pot and pour in the seasoning sauce.
When boiling, reduce to medium-low heat, cover, and cook for 10~15 minutes. Reduce the time for the leaves Vegetables to prevent them from becoming mushy.
Open the lid and simmer for an additional 2~3 minutes so the seasoning is evenly absorbed. Turn off the heat before the bottom dries out.

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