Busogsilog

𝔾𝕠𝕔𝕙𝕦𝕛𝕒𝕟𝕘 ℙ𝕠𝕣𝕜 𝔼𝕟𝕠𝕜𝕚 ℝ𝕠𝕝𝕝𝕤 : Enoki Mushrooms remind me of Papa and this story, so I was inspired by Korean flavors. I always ALWAYS have Gochujang in my fridge! I was able to prep the rolling and sauce the day before so all I had to do was sear and simmer on the day of!

Leftover Ingredients	In My Pantry Fridge	Grocery Run
Enoki Mushrooms (1 package)	Gochujang Paste Rice Vinegar Honey Low Sodium Soy Sauce Sesame Oil Vegetable Oil Gochugaru Garlic Scallion	1 lb thinly sliced Pork Shoulder

Ingredients

• 1 lb thinly sliced Pork Loin or Pork Shoulder
• 1 package Enoki Mushrooms
• 2 Tbsp Gochujang Paste
• 1.5 Tbsp Rice Vinegar
• 1.5 Tbsp Honey
• 1 Tbsp Low Sodium Soy Sauce (Plenty of salt in Gochujang already)
• 1 Tbsp Sesame Oil
• 1 Tbsp Vegetable Oil
• 1 clove Garlic minced

Optional Garnish

• Scallions (optional garnish)
• Gochugaru (Korean Pepper Flakes, optional garnish)
• Toasted Sesame Seed (optional garnish)

Directions

1. Wash and dry Enoki. Break up Enoki into smaller chunks and roll inside a slice of Pork. Set aside on a plate.
2. In a small bowl, combine Gochujang, Rice Vinegar, Honey, Low Sodium Soy Sauce, Sesame Oil and Garlic. Set aside
3. In hot vegetable oil, sear Enoki Pork rolls in batches. Lower heat to low and return enoki to pan, pour sauce over. After a minute flip over and let sit. Voila!

All items can be found at HMart 

🌟 Story Time 🌟

So Papa had a hard time saying Enoki when it came to those skinny mushrooms. He tried his best, but he’d describe them and call it every which way except Enoki. “Enyok,” he would say. One time during a Shabu dinner, a waitress came to take our general order, and Papa wanted to make sure we got extra mushrooms, before he could finish saying the incorrect “Enyok,” the waitress cut him off at “Enyo” and excitedly responded “Annyeonghaseyo,” She just so happened to be Korean! Papa then said, “Annyeonghaseyo.” Papa seemed to forget his order and said, “Oh she was nice, she thought we were Korean.” Papa had no idea that she misheard him.