Crispy Fried Gochujang Enoki Mushrooms

Ingredients

• 300 g enoki mushrooms
• 240 ml water
• 120 g AP flour
• 120 g cornstarch
• 2 handfuls unsweetened cornflakes
• 1 tbsp gochugaru
• Pinch salt
• As needed neutral oil (for shallow frying)
• As needed sesame seeds (for garnish)
• As needed chopped spring onion (for garnish)
• 1 tbsp gochujang
• 1/2 tbsp soy sauce
• 1 tsp honey

Steps

1. Combine the flour, cornstarch, salt and gochugaru in a bowl as the dry mixture.
2. Whisk in the water. Roughly crumble the cornflakes on a separate plate and set aside.
3. Once the bottom is cut off, roughly pull the enoki mushrooms into smaller, separate chunks.
4. Use a separate cast iron/Dutch oven pot to heat the oil.
5. After coating the mushrooms in batter, dip them in the cornflakes and give each side about 3 mins of frying, until golden brown.
6. Use a separate paper-lined plate or a wire rack for draining away the excess oil.
7. Put the glaze ingredients in a pan and mix in a splash of water.
8. Use medium-low heat to thicken the sauce into a glaze.
9. Toss the fried mushrooms in the glaze so they are evenly coated.
10. Finish with a sprinkling of sesame seeds and chopped spring onion.