• Cut off the root base (the firm, dirty part).
  200 g 2 packets enoki mushrooms
• Gently separate the mushrooms into smaller bundles.
• Rinse briefly and pat dry with a paper towel.
• In a small bowl, mix together Gochujang, light soy sauce, dark soy sauce, sugar, mirin, and the optional sesame oil until smooth.
  1 tbsp Gochujang, ½ tbsp light soy sauce, ½ tbsp dark soy sauce, 1 tsp sugar, 1 tsp mirin, 1 tsp sesame oil
• In a pan over medium heat, heat 2 tbsp of sesame oil.
  2 tbsp sesame oil
• Add the minced garlic and cook for about 30 seconds until fragrant.
  2 –3 cloves garlic
• Add the enoki mushrooms to the pan. Sauté for 1–2 minutes until slightly wilted.
• Pour the prepared sauce over the mushrooms. Stir gently to coat evenly.
• Cook for another 2–3 minutes until the mushrooms are fully cooked and the sauce thickens slightly.

Finish with Sesame Oil (Optional):

• Drizzle with sesame oil for extra flavour right before removing from the heat.
• Transfer to a plate.
• Garnish with chopped green onions or a sprinkle of sesame seeds.
  Chopped green onions or sesame seeds

Serving Ideas:

• Over steamed rice or soba noodles
• As a side to grilled fish or tofu
• Inside a rice bowl or bento box
• On top of ramen