Crispy Enoki Mushroom Gangjeong
How to Make Enoki Mushroom Gangjeong That Rivals Chicken Gangjeong
Enoki mushroom gangjeong that is as delicious as chicken gangjeong! This dish is addictively good and loved by everyone. Try making this easy and delightful snack at home.
Main Ingredients- 2 packs Enoki mushrooms
- 7-8 sheets Rice paper wrappers
- 5 Tbsp Cornstarch
Gangjeong Sauce- 3 Tbsp Soy sauce
- 1 Tbsp Cooking wine (Mirin)
- 2 Tbsp Sugar
- 100ml Water
- A pinch of sesame seeds (for garnish)
- 3 Tbsp Soy sauce
- 1 Tbsp Cooking wine (Mirin)
- 2 Tbsp Sugar
- 100ml Water
- A pinch of sesame seeds (for garnish)
Cooking Instructions
Step 1
First, prepare the enoki mushrooms. While still in their packaging, trim off the bottom ends of the mushroom clusters with a knife. Then, carefully rinse the trimmed ends under running water. If the mushrooms have a lot of dirt, you can soak them briefly in cold water before rinsing.
Step 2
Now, let’s make the delicious gangjeong sauce, the heart of this dish. In a small pot or pan, combine 3 Tbsp soy sauce, 1 Tbsp cooking wine, 2 Tbsp sugar, and 100ml water. Stir well. Heat over low heat, stirring until the sugar is completely dissolved. This will create a flavorful soy sauce base.
Step 3
It’s time to separate the prepared enoki mushrooms into bite-sized portions. Gently pull apart the mushroom clusters to form portions roughly the size of a 500-won coin. Be careful not to break them apart too finely. Lightly dampen a sheet of rice paper, place a portion of enoki mushrooms in the center, and roll it up tightly, like making a kimbap roll. Ensure the rice paper wraps the mushrooms snugly.
Step 4
Now, let’s coat the enoki mushroom rolls. Cut each roll into approximately 3 pieces. Roll the cut pieces in cornstarch, ensuring all sides are evenly coated. Coating with cornstarch will help achieve a wonderfully crispy texture when fried.
Step 5
Heat a generous amount of cooking oil in a pan over medium heat. Carefully place the cornstarch-coated enoki mushroom pieces into the hot oil and pan-fry them until golden brown and crispy. Fry both sides until the coating is beautifully crisp.
Step 6
Finally, pour the prepared gangjeong sauce into the pan with the fried enoki mushrooms. Stir and cook over medium-low heat until the sauce thickens and coats the mushrooms evenly. Garnish with a sprinkle of sesame seeds for a beautiful finish. Your delicious enoki mushroom gangjeong is ready! It’s best enjoyed warm.
