Savory Korean Mushroom Bulgogi Wraps Recipe

About this recipe

Delicious wraps filled with savory bulgogi-style mushrooms, crisp vegetables, and a spicy tangy sauce, perfect for a satisfying dinner.

Ingredients

• 1.5Kg Portobello Mushrooms, 1.5Kg
• - Kikkoman Soy Sauce
• 160 Ml Cj Bibigo Sesame Oil
• 300G Brown Sugar With Ginger, 300G
• 500G Cj Taeyangcho Red Pepper Gochujang Paste
• 100 G Jumbo Garlic 100g
• - Ginger - 100g
• 120 Ml Lee Kee Seasoned Rice Vinegar 120ml
• 1 Kg Carrots - 1kg
• 1 Piece Cucumber 1Pc
• - Forest Whole Foods Organic White Quinoa
• - Schwartz Sesame Seeds

Instructions

1. 1. Clean and slice the portobello mushrooms into thin strips for even cooking.
2. 2. In a small bowl, mix soy sauce, sesame oil, brown sugar, gochujang paste, minced garlic, grated ginger, and rice vinegar to make the marinade.
3. 3. Add the mushroom slices to the marinade, ensuring they are well coated, and let them sit for 10 minutes.
4. 4. Heat a large skillet over medium heat and cook the marinated mushrooms until tender and slightly caramelized, about 8 minutes.
5. 5. While the mushrooms cook, julienne the carrots and cucumber into thin strips and chop the green onions finely.
6. 6. Warm the lettuce leaves slightly to make them pliable for wrapping, but do not overcook them.
7. 7. Layer each lettuce leaf with cooked quinoa, sautéed mushrooms, julienned carrots, cucumber, and chopped green onions.
8. 8. Sprinkle sesame seeds on top of each wrap for added flavor and texture.
9. 9. Serve the wraps immediately with additional gochujang sauce on the side for dipping if desired.