Blooming Enoki Mushrooms With A Gochujang Aioli!
  1. Cut the enoki into slabs.

  2. Place them in a batter of 1:1 flour to cornstarch mix with soda water until you get a loose consistency. Add any seasoning you want.

  3. Make sure the excess batter has mostly dripped off for a thinner coat.

  4. Oil maintained at 195c and fry in small batches until the color is good.

  5. Gochujang aioli is super simple, 2:3:1 gochujang, mayo, and lemon juice. I also added a touch of chicken powder here as well.

Course🍤Appetizer

Diets🥕Vegetarian...

Category🥟Appetizer

Cuisine🇰🇷Korean

Occasions🎊Party🍿Snack

Season🔁Year-round

DifficultyEasy ⏰ 20m

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