Black Bean and Enoki Mushroom Stir-Fry Recipe

After making spicy enoki mushrooms, I wanted to try a version with a deeper savory flavor — Black Bean Enoki Mushrooms. Compared to the spicy version, this dish is saltier and much more umami-forward. I add a touch of Buldak sauce for heat, but you can leave it out if you prefer a milder dish. These are perfect for your next mukbang or as a flavorful side.

Can’t get enough of mukbang recipes? Try my Spicy Enoki Mushrooms next.

🥡 About This Recipe

Back in college I went through a mukbang phase: watching videos during lunch, study breaks, workouts, and even as I got ready for bed. It was oddly addictive and a helpful distraction during stressful times. Black bean enoki mushrooms are a mukbang favorite for good reason — the sauce uses Korean fermented black bean paste, the same flavor base used for jajangmyeon. The result is savory, richly umami, and the enoki mushrooms give a satisfying crunchy texture that pairs well with many Korean dishes.

I’ve made this recipe several times for Korean friends and it’s always a hit. Serve it alongside tangsuyuk (sweet and sour pork) or tteokbokki (spicy rice cakes) for a complete mukbang spread.

🧂 Ingredients

• Enoki mushrooms: Available in small packets at Asian groceries. Avoid packs with heavy condensation — that indicates the mushrooms are past peak freshness.
• Korean black bean paste: This is different from Chinese black bean paste. Look for it at a Korean market.
• Garlic: Mince finely to release more flavor. Double the amount if you like a stronger garlic punch.
• Seasonings: Soy sauce, sugar, onion powder, water, and optional Buldak (Samyang) sauce for heat. Adjust the Buldak to your spice tolerance or omit it entirely.
• Neutral oil: For frying the enoki mushrooms.

🔪 Instructions

STEP 1: Trim the brown root ends from the enoki bundles, leaving about 1 inch so each cluster holds together. Rinse under cold water, spin or shake off excess, then blot dry with paper towels or a salad spinner. Break each bundle into 3–4 smaller clusters.

STEP 2: In a small bowl, whisk together ½ cup water, 1 teaspoon soy sauce, ½ teaspoon onion powder, 1 teaspoon sugar, and 2 teaspoons Buldak sauce (optional). Set this sauce mixture aside.

STEP 3: Heat 1 tablespoon neutral oil in a large skillet over medium-high. Cook the enoki in batches (two batches if needed) for 2–3 minutes, turning so both sides develop light golden color. Transfer browned mushrooms to a plate.

STEP 4: Add the remaining 2 tablespoons oil to the skillet. Sauté 1 clove minced garlic for about 15 seconds, then stir in 3 tablespoons Korean black bean paste and cook for about 1 minute until fragrant. Pour in the reserved sauce mixture and bring to a gentle simmer.

STEP 5: Return the enoki mushrooms to the skillet, toss to coat, and simmer 2–3 minutes until the sauce thickens slightly. Serve immediately for the best texture and flavor.

Leftovers keep in an airtight container in the refrigerator for up to 3 days. The flavors meld even more after sitting, so they can taste better the next day.

📋 Recipe

Black Bean Enoki Mushrooms

A savory, umami-rich enoki mushroom side flavored with Korean black bean paste. Optional Buldak sauce adds heat. Ready in about 10 minutes—great for mukbangs or as a bold side dish.

Prep Time 5 mins

Cook Time 5 mins

Total Time 10 mins

Course Side Dish, Snack

Cuisine Korean

Servings 2 people

Calories 127 kcal

Ingredients

• 2 packs enoki mushrooms
• ½ cup water
• 1 teaspoon soy sauce
• ½ teaspoon onion powder
• 1 teaspoon sugar
• 2 teaspoons Samyang Buldak sauce (optional)
• 3 tablespoons neutral oil (divided)
• 1 clove garlic, minced
• 3 tablespoons Korean black bean paste

Instructions

• Trim root ends from enoki, rinse, dry, and break into 3–4 bundles.
• Mix water, soy sauce, onion powder, sugar, and Buldak sauce in a small bowl.
• Heat 1 tablespoon oil and brown mushrooms in batches for 2–3 minutes per batch. Remove to a plate.
• Add remaining oil, cook garlic 15 seconds, stir in black bean paste and cook 1 minute. Add the sauce and bring to a simmer.
• Return mushrooms, coat in sauce, and simmer 2–3 minutes until slightly reduced. Serve immediately.

Notes

Korean Black Bean Paste: Not the same as Chinese black bean paste. Find it at Korean markets or specialty stores.

Nutrition

Calories: 127 kcal
Carbohydrates: 6 g
Protein: 7 g
Fat: 9 g
Sodium: 172 mg
Fiber: 2 g

Nutrition information is an estimate calculated from an ingredient database.

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