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Slightly chop off the bottom part of the enoki mushrooms and wash them thoroughly.

Take a portion of enoki mushrooms and wrap them tightly from the side first with one seaweed sheet, then roll it up.

Dap both sides of a rice paper sheet in a plate of water until it is softened.

Repeat the wrapping step for the softened rice paper sheet around the seaweed-wrapped enoki. Make sure to wrap as tightly as possible to form a compact roll.

Slice up each roll into pieces, approximately 1 to 1.5 cm thick, creating oval-shaped 'scallops'.

In a pan, heat up oil on medium heat. Place the sliced 'scallops' into the hot pan in a single layer, ensuring not to overcrowd the pan. Pan fry both sides until they are golden brown and slightly crispy.

While the 'scallops' are cooking, prepare the sauce. In a small bowl, add the gochujang, maple syrup, vegan mayo, and water. Mix well until all ingredients are thoroughly combined and smooth.

Once the sauce is mixed, top it generously with seaweed flakes and sesame seeds for garnish.

Serve the pan-fried enoki seaweed 'scallops' immediately with the prepared dipping sauce on the side. Enjoy by dipping the 'scallops' in the sauce.


Slightly chop off the bottom part of the enoki mushrooms and wash them thoroughly.

Take a portion of enoki mushrooms and wrap them tightly from the side first with one seaweed sheet, then roll it up.

Dap both sides of a rice paper sheet in a plate of water until it is softened.

Repeat the wrapping step for the softened rice paper sheet around the seaweed-wrapped enoki. Make sure to wrap as tightly as possible to form a compact roll.

Slice up each roll into pieces, approximately 1 to 1.5 cm thick, creating oval-shaped 'scallops'.

In a pan, heat up oil on medium heat. Place the sliced 'scallops' into the hot pan in a single layer, ensuring not to overcrowd the pan. Pan fry both sides until they are golden brown and slightly crispy.

While the 'scallops' are cooking, prepare the sauce. In a small bowl, add the gochujang, maple syrup, vegan mayo, and water. Mix well until all ingredients are thoroughly combined and smooth.

Once the sauce is mixed, top it generously with seaweed flakes and sesame seeds for garnish.

Serve the pan-fried enoki seaweed 'scallops' immediately with the prepared dipping sauce on the side. Enjoy by dipping the 'scallops' in the sauce.
