Crunchy lettuce wraps with grilled Bulgogi mushrooms

Crunchy lettuce wraps with grilled Bulgogi mushrooms

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Paul Breuer

Paul Breuer

Social Media Manager at Kitchen Stories

www.instagram.com/treats.berlin
"One cannot fully acclimatize themselves to summer without a new lettuce wrap recipe, in my opinion. For this season, my offering is this: grilled mushrooms brushed with Bulgogi sauce, tucked into a crunchy lettuce wrap with carrot, cucumber, and kimchi. The goal is to pack as many summer cravings as possible into one bite, and this combination does exactly that. At least for those evenings when the craving for smoky grill flavors suddenly hits. Set the table with your favorite drink, put on some music, and let these wraps take center stage. If you feel like adding rice on the side, follow that instinct and make the table a little more generous. And if you swap the honey for agave syrup or maple syrup, the recipe becomes entirely vegan as well."
Difficulty
Easy 👌
Preparation
20 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
MetricImperial
200 g
oyster mushrooms
1
romaine hearts
2
carrots
½
cucumber
2
scallions
½ clove
garlic
15 g
ginger
1 tbsp
soy sauce
2 tbsp
apple juice
½ tbsp
honey
½ tbsp
sesame oil
½ tbsp
gochujang
25 g
kimchi
10 g
sesame seeds

Utensils

cutting board, knife, fine grater, bowl (small), grill, grill pan, grill press (optional), pastry brush, tongs

Nutrition per serving

Cal208
Fat6 g
Protein9 g
Carb26 g
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  • Step 1/3

    Separate individual leaves from lettuce hearts. Cut carrots and cucumbers into thin strips. Cut spring onions into thin rings.
    • 1 romaine hearts
    • 2 carrots
    • ½ cucumber
    • 2 scallions
    • cutting board
    • knife

    Separate individual leaves from lettuce hearts. Cut carrots and cucumbers into thin strips. Cut spring onions into thin rings.

  • Step 2/3

    Finely grate garlic and ginger into a small bowl. Next add soy sauce, apple juice, honey, sesame oil, Gochujang to the bowl and mix well. Then, either on the hot grill, or on a grill pan, sear oyster mushrooms (preferably with a grill press). After approx. 2 min. brush them with the prepared Bulgogi sauce, flip, and grill for approx. 1 min. more. Brush the other side, and flip again to grill for approx. another 1 min.
    • 200 g oyster mushrooms
    • ½ clove garlic
    • 15 g ginger
    • 1 tbsp soy sauce
    • 2 tbsp apple juice
    • ½ tbsp honey
    • ½ tbsp sesame oil
    • ½ tbsp gochujang
    • fine grater
    • bowl (small)
    • grill
    • grill pan
    • grill press (optional)
    • pastry brush
    • tongs

    Finely grate garlic and ginger into a small bowl. Next add soy sauce, apple juice, honey, sesame oil, Gochujang to the bowl and mix well. Then, either on the hot grill, or on a grill pan, sear oyster mushrooms (preferably with a grill press). After approx. 2 min. brush them with the prepared Bulgogi sauce, flip, and grill for approx. 1 min. more. Brush the other side, and flip again to grill for approx. another 1 min.

  • Step 3/3

    Fill lettuce leaves with grilled oyster mushrooms, carrot, cucumber, and kimchi. Garnish with sesame seeds and spring onions to serve.
    • 25 g kimchi
    • 10 g sesame seeds

    Fill lettuce leaves with grilled oyster mushrooms, carrot, cucumber, and kimchi. Garnish with sesame seeds and spring onions to serve.

  • Enjoy your meal!

    Crunchy lettuce wraps with grilled Bulgogi mushrooms

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