Crispy Korean Beef-Wrapped Enoki Mushrooms with Teriyaki Glaze Tips, FAQ & printable recipe

Tips for success

For extra crispiness, press the rolls gently with a spatula while searing. This helps the beef brown evenly and creates a better crust.

Also, make sure the skillet is hot before adding the rolls — a sizzle when they hit the pan is a good sign. If you prefer a spicier kick, add a pinch of red pepper flakes to the glaze.

To prevent the rolls from unrolling, you can secure them with a toothpick before cooking. Remove the toothpicks before serving.

If you have leftover glaze, drizzle it over the rolls or serve on the side. For a more substantial meal, serve the rolls over steamed rice with a side of vegetables.

Variations

• Spicy Gochujang Glaze: Add 1 tbsp gochujang (Korean chili paste) to the glaze for a spicy, savory kick. Reduce the honey to 1 tsp to balance the heat. The gochujang adds depth and a vibrant red color.
• Chicken Wrapped Enoki: Use thinly sliced chicken breast instead of beef. Cook until the chicken reaches 165°F (74°C). The glaze works equally well with poultry, offering a lighter alternative.
• Sesame Crusted Rolls: After glazing, roll the finished beef rolls in toasted sesame seeds for an extra nutty flavor and crunchy texture. This adds a beautiful presentation.
• Vegetarian Version: Replace the beef with thinly sliced tofu or eggplant strips. Sear until golden, then glaze as directed. This version is vegetarian and still delivers on flavor and texture.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze the cooked rolls in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Reheat in a skillet or oven.

Reheat

Reheat in a skillet over medium heat with a little water or extra glaze, or in a 350°F oven until warmed through.

Store any leftover beef rolls in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water or extra glaze to keep them moist. They can also be reheated in the microwave, but the texture may become softer.

You can prepare the beef rolls up to a day in advance and keep them covered in the refrigerator. When ready to cook, proceed with the searing and glazing steps. The glaze can also be made ahead and stored in the refrigerator for up to a week.

Serving ideas

Serve these beef-wrapped enoki mushrooms as an appetizer at a dinner party, or as a main course with steamed rice and a simple green salad.

They also make excellent finger food for parties and gatherings. Garnish with extra sesame seeds and scallions for a pop of color and flavor.

For a more substantial meal, serve the rolls over a bed of rice, drizzled with any remaining glaze. They pair well with pickled vegetables or a fresh cucumber salad to balance the richness.

The rolls are best enjoyed hot, straight from the skillet, but they are also delicious at room temperature.

Frequently asked questions

Recipe card

Crispy Korean Beef-Wrapped Enoki Mushrooms with Teriyaki Glaze

Prep 15 minCook 10 minTotal 25 minServes 4

Ingredients

• 300 g thinly shaved beef (such as ribeye or sirloin)
• 200 g enoki mushrooms, trimmed
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tsp sesame oil
• 1 tbsp vegetable oil
• 1 tbsp toasted sesame seeds
• 2 scallions, thinly sliced

Instructions

1. 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.
2. In a small bowl, whisk together the soy sauce, mirin, honey, garlic, and sesame oil until the honey is dissolved.
3. 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.
4. 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.
5. Transfer the glazed beef rolls to a serving plate. Sprinkle with toasted sesame seeds and sliced scallions. Serve hot.

Contains: gluten, soy, sesame, sulfites

Estimated nutrition per serving

Calories

320

Protein

18 g

Carbohydrates

14 g

Fat

21 g

Automatic estimate from the ingredient list, not laboratory-verified.