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Cut off the firm roots from the enoki mushrooms. Slice the mushrooms into slabs or break them apart into smaller bundles.
Sprinkle the enoki with a pinch of salt, then lightly coat with neutral oil. Rub the oil over the mushrooms so the cornstarch can cling better.
Make the sauce by mixing the gochujang, rice vinegar, brown sugar, garlic, sesame oil, water, and soy sauce in a small bowl. Adjust to taste and set aside.
Heat a pan over medium to medium-high heat with a thin layer of neutral oil.
Once the oil is hot, coat each enoki piece in cornstarch. Shake off any excess.
Place the coated enoki mushrooms in the hot oil. Press down with a spatula to flatten the mushrooms.
Pan-fry until golden brown, around 5 minutes or more per side. Flip and pan-fry the other side until golden and crisp.
Remove the mushrooms from the pan and pat dry on paper towels to remove any excess oil before placing on a plate.
Serve the crispy enoki mushrooms over rice. Pour the gochujang sauce over the mushrooms right before serving.