Crispy Korean Beef-Wrapped Enoki Mushrooms with Teriyaki Glaze Step-by-step instructions

Before you start

Before starting, ensure the beef is thinly sliced and the enoki mushrooms are trimmed. Have all the glaze ingredients measured and ready. Heat the skillet over medium-high heat so it's hot when you begin searing.

Prepare a serving plate and have the garnishes ready. This dish comes together quickly, so it's best to have everything within reach.

Instructions

Prepare the Rolls and Glaze

1. 1Prepare the Rolls
   Lay a slice of shaved beef on a clean work surface. Place a small bundle of enoki mushrooms (about 15 g) at one end. Roll the beef tightly around the mushrooms to form a neat cylinder. Repeat with the remaining beef and mushrooms.
   Look for The rolls should be snug but not too tight, with the enoki caps peeking out at the ends.
   Tip If the beef slices are very thin, overlap two slices to prevent tearing.
2. 2Make the Glaze
   In a small bowl, whisk together the soy sauce, mirin, honey, garlic, and sesame oil until the honey is dissolved.
   Look for The glaze should be well combined and slightly syrupy.
   Tip Taste the glaze and adjust sweetness or saltiness to preference.

At the end of this phase, you should have neat, tightly rolled beef cylinders and a well-combined teriyaki glaze.

The rolls should hold together without falling apart, and the glaze should be smooth and syrupy. Check that the beef slices are secure and the enoki mushrooms are fully enclosed.

Sear and Glaze

3. 3Sear the Rolls
   Heat the vegetable oil in a large non-stick skillet over medium-high heat. Place the beef rolls seam-side down in the hot skillet. Sear for 3 minutes, turning occasionally, until the beef is browned on all sides and the mushrooms are tender. Let it rest for 3 minutes before slicing.
   Look for The beef should be deeply caramelized and the rolls should hold their shape.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not overcrowd the pan; cook in batches if necessary.
4. 4Add the Glaze
   Pour the teriyaki glaze over the beef rolls. Reduce the heat to medium and cook, basting the rolls continuously, until the sauce reduces into a thick, sticky amber glaze that coats the rolls evenly.
   Look for The glaze should cling to the rolls and bubble gently.
   Tip Keep basting to ensure the glaze doesn't burn.

The rolls should be deeply browned on all sides, with a caramelized crust. The glaze should be bubbling and reducing to a sticky amber coating. The aroma will be sweet and savory, with a hint of garlic and sesame. Be careful not to let the glaze burn; keep it moving in the pan.

Finish and Serve

5. 5Finish and Serve
   Transfer the glazed beef rolls to a serving plate. Sprinkle with toasted sesame seeds and sliced scallions. Serve hot.
   Look for The rolls should be glossy and garnished.
   Tip Serve immediately for the best crunch.

The rolls are glossy, garnished with sesame seeds and scallions, and ready to serve. The beef should be cooked through, and the mushrooms should offer a satisfying crunch when bitten into. The dish should look vibrant and appetizing, with the glaze glistening under the light.

Common mistakes

Avoid using thick beef slices, as they will be tough and take longer to cook. Do not overcrowd the skillet, which can cause the rolls to steam instead of sear. Be careful not to over-reduce the glaze, as it can become too thick and sticky.

Also, avoid skipping the basting step — it's essential for a glossy, even coating. If the rolls start to unwrap, secure them with a toothpick before cooking.

How to tell it’s done

The beef rolls are done when the beef is browned and caramelized on all sides, and the internal temperature reaches 145°F (63°C) for whole cuts of beef.

The mushrooms should be tender and the glaze should be thick and sticky, coating the rolls evenly. To test, cut one roll in half — the beef should be cooked through with no pink, and the mushrooms should be slightly translucent.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest