Step 1

Once you've cut and washed the enoki mushroom stub off (see ingredient notes), you can gently separate the stems from the stub in smaller portions. I don't like cutting the stub off completely because the mushrooms end up looking like soggy noodles after it cooks. The stub holds a good bunch of enoki stems together, making it easier to cook, and appetizing when you serve it.

Step 2

In a frying pan, over low to medium heat, add the butter. Ensure the butter does not burn by reducing the heat if needed.

Step 3

Once the butter has melted, add the garlic and sauté until fragrant.

Step 4

Slowly place the enoki portions on the frying pan, and swivel the pan to move the butter and garlic around the mushrooms.

Step 5

After 30 seconds, turn the enoki portions to the flip side so it cooks on the other side as well.

Step 6

Pour the soy sauce over the mushrooms and sauté for another 30 seconds.

Step 7

Plate with some gim jaban as garnish (Korean-style savoury crispy dried seaweed)