I like to make a bulk batch of these mushrooms and store it in an airtight container in the fridge for up to 3 days. Since it is fairly hard to overcook enoki mushrooms, this dish is perfect for meal prep. How to serve Black Bean Enoki Mushrooms:īlack Bean Enoki Mushrooms can be eaten as a main meal or a side dish alongside an assortment of other dishes. You can also use 1/4 – 1/2 tsp of cayenne pepper if you don’t have access to gochujang. Just make sure it’s a spicy version and not a mild version, or else you won’t be feeling any heat. Yes, you may use gochujang in replace of fire sauce. However, since it contains chicken bullion it is unfortunately not suitable for my plant based besties. This spicy sauce is optional, but it gives these black bean enoki mushrooms a nice kick. What is fire sauce?įire sauce is a Korean style chicken-flavoured hot sauce that, even a spicy-connoisseur like me, would make you sweat. It also has added spices and flavourings that the Korean version does not have, making it unsuitable for these black bean enoki mushrooms. The main ingredient to Tianmianjiang is fermented wheat flour, and not black soybeans. It is sweet and savoury, whereas the Korean paste is not sweet. The Chinese black bean paste, Tianmianjiang, is the equivalent to Korean black bean paste. While both Korean and Chinese black bean pastes are made with fermented black soybeans, they are very different. Is Korean black bean paste the same as the Chinese version? For those that have no clue what it tastes like, in my opinion, the flavour is most similar to canned black olives. Though it looks like Vegemite, it is not nearly as salty. It has a similar consistency to soft caramel, with an earthy and savoury flavour. It is the same paste used in the popular Korean black bean noodles, jajangmyeon. This thick, black paste is sold in jars and can be found in most Asian supermarkets or bought online. Mass manufactured black bean paste typically have caramel colour added, to make it a deep brown/black. Korean black bean paste, chunjang, is made from black soybeans and wheat flour, blended, and then fermented in salt. This package has some water droplets, but it’s okay! What is Korean black bean paste? The mushrooms should not smell sour, or ammonia-like.įind the package of mushrooms with the least amount of moisture. An earthy, and fungus smell is normal for enoki mushrooms.Wet stems with a sticky film around them should be avoided. The stems of the mushroom should be dry.When they are translucent yellow, it has already absorbed a lot of moisture and is not safe for consumption. If the mushroom is turning a slight yellow, it’s not as fresh but still edible. The mushrooms stems should be an opaque white.Enoki mushrooms create moisture in the packaging easily try to find the ones that have the least amount of water droplets in the package. It’s important to find the freshest enoki mushrooms for the crunchiest texture and umami flavour.īelow are a few tips to choosing the freshest enoki mushrooms: Please head to my Spicy Enoki Mushrooms recipe to learn more about enoki mushrooms. Now let’s get Black Bean Enoki Mushroom-ing! What are enoki mushrooms?Įnoki mushrooms are a species of white mushroom that have clusters of long and thin mushroom stems. Please watch my video, as I walk you through how to make them, and hopefully entertain you with my witty sense of humour. If you like my Black Bean Enoki Mushrooms recipe, try out Spicy Enoki Mushrooms recipe! The black bean sauce is made with 3 simple ingredients: Korean black bean paste, sugar, and garlic, with the optional addition of fire sauce for some spice.Įnoki mushrooms are hard to overcook, making this a fool-proof recipe – perfect for beginners. It is a trending Korean dish, gaining attention through Korean mukbangs and ASMR videos on YouTube. Black Bean Enoki Mushrooms are enoki mushrooms simmered in an earthy and savoury black bean sauce.
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