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

• 100 g Ginger - 100g
• - Schwartz Sesame Seeds
• 1 Piece Cucumber 1Pc
• 100 G Jumbo Garlic 100g
• 1 Head Organic Romaine Lettuce
• 250 G Sempio Gochujang
• 160 Ml Cj Bibigo Sesame Oil
• 1 Bunch Spring Onions 1 Bunch
• - Kikkoman Soy Sauce
• - Forest Whole Foods Organic White Quinoa
• 100 g Yorkshire English Carrots 100G
• 250G Mushroom Button 250G
• 150 Ml Saitaku Japanese Rice Vinegar
• 500 g Tate & Lyle Fairtrade Light Soft Brown Sugar 500 G

Instructions

1. 1. Clean and slice 250 g mushrooms into thin strips for even cooking.
2. 2. In a bowl, mix 30 ml soy sauce, 20 g gochujang, 10 ml rice vinegar, 15 g brown sugar, 15 ml sesame oil, 2 cloves of minced garlic, and 10 g 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. Rinse 100 g quinoa and cook it in 200 ml water for 12-15 minutes until tender; fluff it with a fork.
6. 6. Wash and pat dry the lettuce leaves to prepare them as wraps.
7. 7. Julienne 100 g carrot and the cucumber into thin strips for the filling.
8. 8. Warm the cooked quinoa slightly and season with a pinch of salt if needed.
9. 9. Assemble the wraps by placing a spoonful of quinoa onto each lettuce leaf.
10. 10. Add sautéed mushrooms, carrot, cucumber, and 30 g chopped green onions on top of the quinoa.
11. 11. Sprinkle 5 g sesame seeds over the wraps for added texture and flavor.
12. 12. Serve immediately and enjoy the fresh, bold Korean-inspired flavors.

How to make Korean Mushroom Bulgogi Wraps

1. Marinate the mushrooms. Slice the mushrooms into thin strips and marinate them in soy sauce, gochujang, rice vinegar, brown sugar, sesame oil, garlic and ginger for 10 minutes.
2. Cook the mushrooms. Sauté the marinated mushrooms in a pan over medium heat until tender and caramelized, about 8 minutes, while preparing the lettuce and vegetables.
3. Prepare the wrap fillings. Wash and dry the lettuce leaves, julienne the carrot and cucumber, and warm the cooked quinoa with a pinch of salt.
4. Assemble the wraps. Place quinoa on each lettuce leaf, add the mushrooms, carrot, cucumber and green onions, sprinkle sesame seeds and serve immediately.

Frequently asked questions

What is the total time required to make Korean Mushroom Bulgogi Wraps?

The total time required is approximately 35 minutes, including 15 minutes for prep and 20 minutes for cooking.

Can I make Korean Mushroom Bulgogi Wraps ahead of time or store them?

You can prepare the mushroom bulgogi and quinoa ahead of time and store them in the fridge for up to 2 days. Assemble the wraps just before serving for freshness.

What can I serve with Korean Mushroom Bulgogi Wraps?

These wraps pair well with a side of kimchi or a light Korean-style cucumber salad for added crunch and flavor.