Go Back
Bacon wrapped enoki with rice cakes and coated with spicy korean gochujang sauce.
Print Recipe
5 from 1 vote

Bacon Wrapped Enoki with Rice Cakes

Rice cakes skewered with bacon and enoki mushrooms pan fried in gochujang sauce.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Appetizer
Cuisine: Chinese
Servings: 4 people
Calories: 184kcal
Author: Dana Rao

Ingredients

  • 6 slices bacon cut into quarters
  • 1 packet enoki mushrooms
  • 36 pieces rice cakes
  • ¼ cup water

sauce

  • 2 tablespoon gochujang red pepper paste
  • 1 tablespoon honey
  • ½ tablespoon soy sauce
  • 1 teaspoon sesame oil

garnish

  • sesame seeds
  • green onions

Instructions

  • Boil rice cakes for 5-8 minutes until your desired chewiness and rinse with cold water. Then, set aside.
  • Cut the enoki mushrooms the same width as the rice cake. Rinse under running water and dry with a paper towel.
  • Mix gochujang, honey, soy sauce and sesame oil together. Set sauce aside.
  • Cut bacon into quarters. Add a little bit of enoki mushroom on a piece of bacon and roll it tightly.
  • To make a skewer, add rice cake on the bottom. Add enoki mushroom. Then repeat until you reach the end of the skewer.
  • On medium heat, add skewers on the pan. Cook for 4-5 minutes on each side. Then brush sauce on both sides and add 1-2 tbs water to the pan. Cook for 1-2 minutes until water dissolves and the sauce has thickened.
  • Garnish with sesame seeds and green onions. Hope you enjoy!