Description
Deep-fried spicy enoki mushrooms, seasoned with gochugaru, are a crunchy and fiery snack, combining the delicate texture of enoki mushrooms with the bold, spicy kick of Korean chili flakes.
Ingredients
Units
Scale
- 150 g enoki mushrooms (~1-2 bundles)
- 3/4 cup all-purpose flour
- 1/3 cup tapioca starch (substitute cornstarch)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon gochugaru (adjust according to your spice preference)
- 1 cup water
- Flakey sea salt (for garnishing; optional)
- Dip: Kewpie Mayo, tempura dipping sauce, spicy mayo, soy sauce, etc.
Instructions
- Trim the roots off the enoki mushrooms and separate them into small clusters (about 1/2 inch wide).
- In a bowl, mix the flour, cornstarch, salt, pepper, garlic powder, gochugaru, and water.
- Using tongs, dip each of the mushroom clusters into the batter, ensuring they are well-coated.
- Heat oil in a deep fryer or a large pot to 350°F (175°C).
- Carefully place the battered mushrooms into the hot oil. Fry until golden brown and crispy, about 2-3 minutes. Remove and drain on paper towels.
- Serve hot with a dipping sauce of your choice.
- Prep Time: 8 minutes
- Cook Time: 20 minutes