Golden Lentil And Mushroom Bulgogi Wraps Recipe

About this recipe

Savory lentils and mushrooms cooked in a bulgogi-style sauce, wrapped in fresh lettuce leaves for a delightful Korean-inspired lunch.

Ingredients

• 1 Kg Red Lentils (Masoor Dal), 1Kg
• 158G Savoury Mushrooms, 158G
• - Kikkoman Soy Sauce
• 250 G Sempio Gochujang
• 120 Ml Lee Kee Seasoned Rice Vinegar 120ml
• 160 Ml Cj Bibigo Sesame Oil
• 100 G Jumbo Garlic 100g
• - Ginger - 100g
• 1 Bunch Spring Onions 1 Bunch
• - Forest Whole Foods Organic White Quinoa

Instructions

1. 1. Rinse the red lentils thoroughly and cook them in boiling water until soft, about 10 minutes.
2. 2. Finely chop the mushrooms, garlic, ginger, and spring onions for the bulgogi filling.
3. 3. Heat sesame oil in a pan over medium heat and sauté garlic and ginger for 1 minute until fragrant.
4. 4. Add chopped mushrooms to the pan and cook until softened, about 5 minutes.
5. 5. Stir in soy sauce, gochujang, rice vinegar, and cooked lentils, mixing well to coat everything evenly.
6. 6. Let the mixture simmer for 3-5 minutes to allow the flavors to meld and thicken slightly.
7. 7. Wash and dry the lettuce leaves, ensuring they remain crisp and fresh for wrapping.
8. 8. Place a spoonful of cooked quinoa onto each lettuce leaf as the base layer.
9. 9. Top the quinoa with the lentil and mushroom bulgogi filling generously.
10. 10. Garnish with chopped spring onions and toasted sesame seeds for added flavor and texture.
11. 11. Carefully fold the sides of the lettuce leaves to create wraps, securing the filling inside.
12. 12. Serve immediately while the filling is warm and the lettuce is crisp.