Korean Mushroom Bulgogi Wraps Recipe

About this recipe

Savory and slightly sweet bulgogi-flavored mushrooms in crisp lettuce wraps, paired with fresh veggies and a tangy sesame sauce.

Ingredients

• 1 Head Organic Romaine Lettuce
• 250 G Sempio Gochujang
• 100 G Jumbo Garlic 100g
• - Ginger - 100g
• 1 Piece Cucumber 1Pc
• - Forest Whole Foods Organic White Quinoa
• - Schwartz Sesame Seeds
• 250G Mushroom Button 250G
• - Kikkoman Soy Sauce
• 120 Ml Lee Kee Seasoned Rice Vinegar 120ml
• 300G Brown Sugar With Ginger, 300G
• 160 Ml Cj Bibigo Sesame Oil

Instructions

1. 1. Clean and slice the mushrooms into thin strips for even cooking.
2. 2. In a bowl, mix soy sauce, gochujang, rice vinegar, brown sugar, sesame oil, minced garlic, and grated ginger to create the marinade.
3. 3. Add the sliced mushrooms to the marinade and let them sit for 10 minutes to absorb the flavors.
4. 4. Heat a pan over medium heat and sauté the marinated mushrooms until tender and caramelized, about 8 minutes.
5. 5. Wash and pat dry the lettuce leaves to prepare them as wraps.
6. 6. Julienne the carrot and cucumber into thin strips for the filling.
7. 7. Warm the cooked quinoa slightly and season with a pinch of salt if needed.
8. 8. Assemble the wraps by placing a spoonful of quinoa onto each lettuce leaf.
9. 9. Add sautéed mushrooms, carrot, cucumber, and chopped green onions on top of the quinoa.
10. 10. Sprinkle sesame seeds over the wraps for added texture and flavor.
11. 11. Serve immediately and enjoy the fresh, bold Korean-inspired flavors.