Blooming Enoki Mushrooms with Gochujang Aioli
Blooming Enoki Mushrooms with Gochujang Aioli
Ingredients
For the Blooming Enoki
- 2 blocks enoki mushrooms, root end trimmed
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 1/2 cups soda water, or as needed for loose consistency
- 1 tablespoon chicken powder
- 1/2 teaspoon white pepper
- 1/2 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 4 cups vegetable oil, for deep frying
For the Gochujang Aioli
- 2 tablespoons gochujang
- 3 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1/4 teaspoon chicken powder
For Garnish (Optional)
- 1 teaspoon sesame seeds
- 1/2 teaspoon chili flakes
Instructions
- 1
Prepare the enoki mushrooms: Trim off the very bottom, root end of the enoki mushroom blocks. Place the enoki on a flat surface and gently press them down to form compact 'slabs'.
⏱️ 3 min
- 2
Make the batter: In a large bowl, whisk together the all-purpose flour and cornstarch. Gradually add the soda water, stirring constantly, until you achieve a loose, pancake-like consistency. Add the chicken powder, white pepper, cumin, paprika, and garlic powder to the batter and mix well.
⏱️ 5 min
- 3
Prepare the frying oil: Pour the vegetable oil into a deep pot or Dutch oven. Heat the oil over medium-high heat until it reaches 195°C (385°F). Use a kitchen thermometer to monitor the temperature.
⏱️ 7 min•🌡️ 195
- 4
Batter the enoki: Dip each enoki mushroom slab into the prepared batter, ensuring it's fully coated. Lift the enoki and allow most of the excess batter to drip off, aiming for a thinner, even coat.
⏱️ 3 min
- 5
Fry the enoki: Carefully place the battered enoki slabs into the hot oil in small batches to avoid overcrowding the pot. Fry for 2-3 minutes, or until they are golden-brown and crispy. Use tongs to turn them as needed for even cooking.
⏱️ 10 min•🌡️ 195
- 6
Drain the enoki: Once fried, remove the enoki from the oil and place them on a wire rack set over a baking sheet to drain any excess oil.
⏱️ 2 min
- 7
Prepare the gochujang aioli: In a small bowl, combine the gochujang, mayonnaise, and lemon juice. Add the chicken powder and mix until all ingredients are well combined and smooth.
⏱️ 3 min
- 8
Serve: Arrange the blooming enoki mushrooms on a serving platter, creating a circular or 'blooming flower' shape. Place a small bowl of the gochujang aioli in the center. Optionally, sprinkle with sesame seeds and chili flakes for garnish. Serve immediately and enjoy by dipping the crispy enoki into the aioli.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Blooming Enoki Mushrooms with Gochujang Aioli
For the Blooming Enoki
- 2 blocks enoki mushrooms, root end trimmed
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 1/2 cups soda water, or as needed for loose consistency
- 1 tablespoon chicken powder
- 1/2 teaspoon white pepper
- 1/2 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 4 cups vegetable oil, for deep frying
For the Gochujang Aioli
- 2 tablespoons gochujang
- 3 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1/4 teaspoon chicken powder
For Garnish (Optional)
- 1 teaspoon sesame seeds
- 1/2 teaspoon chili flakes
Instructions
- 1
Prepare the enoki mushrooms: Trim off the very bottom, root end of the enoki mushroom blocks. Place the enoki on a flat surface and gently press them down to form compact 'slabs'.
⏱️ 3 min - 2
Make the batter: In a large bowl, whisk together the all-purpose flour and cornstarch. Gradually add the soda water, stirring constantly, until you achieve a loose, pancake-like consistency. Add the chicken powder, white pepper, cumin, paprika, and garlic powder to the batter and mix well.
⏱️ 5 min - 3
Prepare the frying oil: Pour the vegetable oil into a deep pot or Dutch oven. Heat the oil over medium-high heat until it reaches 195°C (385°F). Use a kitchen thermometer to monitor the temperature.
⏱️ 7 min•🌡️ 195 - 4
Batter the enoki: Dip each enoki mushroom slab into the prepared batter, ensuring it's fully coated. Lift the enoki and allow most of the excess batter to drip off, aiming for a thinner, even coat.
⏱️ 3 min - 5
Fry the enoki: Carefully place the battered enoki slabs into the hot oil in small batches to avoid overcrowding the pot. Fry for 2-3 minutes, or until they are golden-brown and crispy. Use tongs to turn them as needed for even cooking.
⏱️ 10 min•🌡️ 195 - 6
Drain the enoki: Once fried, remove the enoki from the oil and place them on a wire rack set over a baking sheet to drain any excess oil.
⏱️ 2 min - 7
Prepare the gochujang aioli: In a small bowl, combine the gochujang, mayonnaise, and lemon juice. Add the chicken powder and mix until all ingredients are well combined and smooth.
⏱️ 3 min - 8
Serve: Arrange the blooming enoki mushrooms on a serving platter, creating a circular or 'blooming flower' shape. Place a small bowl of the gochujang aioli in the center. Optionally, sprinkle with sesame seeds and chili flakes for garnish. Serve immediately and enjoy by dipping the crispy enoki into the aioli.
⏱️ 2 min