Steps

1. In a bowl, combine Mirin (Sweet Rice Wine) 1.5 tbsp, Soy Sauce 1.5 tbsp, Sugar 2 tsp, Ketchup 1 tsp, Gochujang (Korean Chili Paste) 1 tsp, and Grated Garlic 1 tsp. Mix well.
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2. Trim the base of Enoki Mushrooms 1 bunch (200g) and separate them into 8 portions.
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3. Remove the skin from Chicken Breast 1 piece (300g).
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4. Slice the chicken breast diagonally into large, elongated thin pieces.
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5. Cover the thinly sliced chicken breast with plastic wrap and pound it thin with a rolling pin or similar tool. (Tip: This makes it usable like thinly sliced meat and ensures tenderness.)
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6. Place about 1/8 of the separated enoki mushrooms on one of the pounded chicken breast pieces and wrap it up.
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7. Lightly coat the surface of the enoki mushrooms wrapped in chicken breast with Potato Starch (as needed).
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8. Heat vegetable oil in a frying pan over medium heat.
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9. Place the wrapped enoki mushrooms in the heated frying pan, seam-side down.
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10. Cook until the bottom is browned.
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11. Flip to the other side once browned.
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12. Cover with a lid and steam-fry over low to medium heat for 3 minutes.
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13. Pour the prepared yangnyeom sauce into the frying pan.
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14. Simmer the chicken and enoki to coat them in the yangnyeom sauce. (Tip: If the chicken isn't cooked through due to its thickness, continue cooking while coating with the sauce.)
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15. Plate the Enoki Yangnyeom Chicken.
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16. Sprinkle Toasted Sesame Seeds (as needed) all over.
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