Korean Spicy Mushroom Bulgogi Wraps Recipe

About this recipe

Tender mushrooms glazed in a spicy bulgogi sauce, paired with crisp veggies, and wrapped in soft lettuce leaves for a vibrant and satisfying meal.

Ingredients

• 100 G Jumbo Garlic 100g
• - Rajah Whole Red Chillies
• 250 G Long Aubergine/Brinjal - 250g
• 450G Natoora Echalion Shallots
• NaN Tilda Long Grain Rice
• 1 L Crisp N Dry Oil
• 1 Kg White Granulated Sugar
• 750 G Top-Op Table Salt Drums
• 500 Ml Haday Signature Dark Soy Sauce, 500Ml
• 30G Shiitake Mushrooms, 30G
• - Kikkoman Soy Sauce
• 250 G Sempio Gochujang
• 160 Ml Cj Bibigo Sesame Oil
• - Ginger - 100g
• 300G Brown Sugar With Ginger, 300G
• 120 Ml Lee Kee Seasoned Rice Vinegar 120ml
• 1 Bunch Spring Onions 1 Bunch
• 1 Kg Carrots - 1kg
• 1 Piece Cucumber 1Pc
• - Schwartz Sesame Seeds

Instructions

1. 1. Clean and slice the shiitake mushrooms into thin strips for even cooking.
2. 2. In a bowl, mix soy sauce, gochujang, sesame oil, minced garlic, grated ginger, brown sugar, and rice vinegar to create the bulgogi marinade.
3. 3. Toss the mushroom slices in the marinade and let them sit for 10 minutes to absorb the flavors.
4. 4. Heat a skillet over medium heat and add the marinated mushrooms, stirring frequently to cook evenly for about 6 minutes.
5. 5. Slice the spring onions, carrots, and cucumber into thin matchsticks for the wrap filling.
6. 6. Wash and pat dry the lettuce leaves, ensuring they’re crisp and ready for wrapping.
7. 7. Once the mushrooms are cooked and caramelized, remove them from heat and sprinkle with sesame seeds for added texture.
8. 8. To assemble, place a lettuce leaf flat and layer it with cooked mushrooms, sliced spring onions, carrots, and cucumber.
9. 9. Carefully wrap the lettuce around the filling, securing it tightly to hold the contents together.
10. 10. Repeat the process with the remaining lettuce leaves for all servings.