Fire Enoki Beef Rolls – Easy, Juicy, and So Addictive!
If you’re craving something spicy, juicy, and packed with texture, these Fire Enoki Beef Rolls are calling your name. Think tender beef wrapped around crunchy enoki mushrooms, all simmered in a bold Korean-style fire sauce. It’s quick to make, ridiculously satisfying, and perfect with a bowl of rice.
I was trying the viral fire enoki mushrooms the other day (you know, the ones from makbang videos) and while I loved the flavor — spicy, garlicky, slightly sweet — I felt like it needed a little something more.
What if I use this addictive fire sauce to cook enoki beef rolls? Kind of gives spicy bulgogi vibes, but with that irresistible crunch from the enoki mushrooms. And it totally works! It’s juicy, spicy, and satisfying. The beef soaks up all the flavour, while the mushrooms stay tender with that signature crunch.
Even better, this Fire Enoki Beef Rolls are super easy to make. The sauce takes maybe 3 minutes to stir together, and wrapping the beef rolls is honestly kind of fun. You’ll have the whole dish done in about 20 minutes. Fancy enough to impress your guests, chill enough to whip up for a weeknight dinner.
And as I’m writing this, I’m now 100% convinced the sauce would be AMAZING tossed with instant noodles. Like a late-night fiery noodle snack. I will have to make one tonight!
But what if I don’t want it that spicy?
Totally fine. You can dial down the heat by picking a milder gochujang (Korean red chili paste) and reducing the gochugaru (Korean chili flakes). If you cut back on gochujang, just balance the flavor with a little more soy sauce and sugar so it doesn’t go bland.
Do you need to wash enoki mushrooms?
Yes, but it’s quick. Trim off the root end first, it’s usually a bit dirty and tough. Then give the mushrooms a gentle rinse under cold water to remove any debris. Pat them dry with a paper towel.
How to Make Fire Enoki Beef Rolls
Ingredients
- 1 bunch enoki mushrooms
- Thinly sliced beef (chuck flap tail, ribeye, brisket, etc)
- 1 tbsp oil
Fire Sauce:
- 3 tbsp gochujang (Korean chili paste, mild if you prefer)
- 2 tbsp gochugaru (Korean chili flakes, adjust to taste)
- 2 tsp sugar
- 1 tbsp soy sauce
- 4 cloves garlic, minced
- ½ tsp black pepper
- ½ cup water
Garnish (optional but pretty):
- Sliced green onion
- Sliced red chili or red pepper
How to make it:
1. Prep mushrooms & beef: Trim the enoki mushroom, wash, and separate them into small bundles. Lay a strip of thinly sliced beef flat on a clean surface. Place a bundle of enoki mushrooms at one end of the beef, aligning the mushroom tips with the edge of the beef. Then roll it up tightly so the beef wraps snugly around the mushrooms. Repeat and set the finished rolls aside.
2. Make the sauce: Mix everything in a bowl—gochujang, gochugaru, sugar, soy sauce, garlic, black pepper, and water.
3. Cook: Heat a pan over medium heat. Add a little oil and place the beef rolls seam-side down. Let them brown a bit on all sides, then pour in the sauce. Cover and simmer for a 2-3 minutes until the beef is cooked through and the sauce thickens slightly.
4. Garnish & serve: Top with green onions and red pepper slices if using. Serve with hot steamed rice. Or toss some instant noodles in that sauce.
Also try other quick and easy beef recipes like Pan-Seared Beef with Scallion Sauce and Sizzling Black Pepper Beef Rice (Pepper Lunch style)! Both packed with flavor and ready in no time!
Looking for more authentic recipes? Be sure to follow me on Pinterest, Instagram, Tiktok and Youtube!
Fire Enoki Beef Rolls
Ingredients
- 1 bunch enoki mushrooms
- 18-22 Thinly sliced beef chuck flap tail, ribeye, brisket, etc
- 1 tbsp oil
Fire Sauce:
- 3 tbsp gochujang Korean chili paste, mild if you prefer
- 2 tbsp gochugaru Korean chili flakes, adjust to taste
- 2 tsp sugar
- 1 tbsp soy sauce
- 4 cloves garlic minced
- ½ tsp black pepper
- ½ cup water
Garnish (optional but pretty):
- Sliced green onion
- Sliced red chili or red pepper
Instructions
- Prep mushrooms & beef: Trim the enoki mushroom, wash, and separate them into small bundles. Lay a strip of thinly sliced beef flat on a clean surface. Place a bundle of enoki mushrooms at one end of the beef, aligning the mushroom tips with the edge of the beef. Then roll it up tightly so the beef wraps snugly around the mushrooms. Repeat and set the finished rolls aside.
- Make the sauce: Mix everything in a bowl — gochujang, gochugaru, sugar, soy sauce, garlic, black pepper, and water.
- Cook: Heat a pan over medium heat. Add a little oil and place the beef rolls seam-side down. Let them brown a bit on all sides, then pour in the sauce. Cover and simmer for a 2-3 minutes until the beef is cooked through and the sauce thickens slightly.
- Garnish & serve: Top with green onions and red pepper slices if using. Serve with hot steamed rice. Or toss some instant noodles in that sauce.
