Mix the dry ingredients together in a bowl (flour, cornstarch, salt, gochugaru)

Add water and whisk. In a separate plate, roughly crumble cornflakes. Put aside.

Prepare the enoki mushrooms by cutting off the bottom, then roughly pull them apart into smaller separate chunks.

Heat up the oil in a separate cast iron/dutch oven pot.

Coat the mushrooms in the batter, then dip them in the cornflakes, then fry them until golden brown (about 3 mins each side).

Drain excess oil on a separate paper-lined plate or wire rack.

Add the glaze ingredients in a pan and add a splash of water to mix.

Heat the sauce over medium-low heat until it thickens and forms a glaze.

Toss the fried mushrooms into the glaze and coat them evenly.

Sprinkle sesame seeds and chopped spring onion. Enjoy!