Mushroom “Bul Go Gi” Lettuce Wraps
Source: Ani Phyo, author of Ani’s Raw Food Asia (Da Capo Lifelong Books, 2011)
It was prepared for CUESA's Market to Table program on May 21, 2011.
This is a traditional style of sam, a Korean lettuce wrap recipe. The lettuce and Gochujang sauce are what tie this dish together. The lettuce wraps are filled with sliced garlic and pepper for savory flavors that pair with the sweet and salty marinade of the Mushroom “Bul Go Gi”. Cucumber and carrot add color and texture.
Makes 4 servings
Mushroom “Bul Go Gi”
3 tablespoons Nama Shoyu or tamari
2 tablespoons agave, maple, or brown rice syrup, to taste
1 tablespoon toasted sesame oil
½ tablespoon minced garlic
½ cup Asian pear, microplaned or pureed in food processor, from about ½ medium pear
4 cups sliced shiitake, miyake, oyster, or portabella mushrooms
Gochujang (Korean hot chile pepper paste)
2½ tablespoons unpasturized miso (red, yellow, or brown)
2 tablespoons toasted sesame oil
¼ cup agave syrup
½ teaspoon Korean chile powder, to taste
For the Wraps
1 clove thinly sliced garlic
1 Korean pepper or jalapeno, sliced
1 cup julienned cucumber
1 cup julienned carrot
8 or more red lettuce leaves, washed and dried
For the mushrooms
Whisk marinade together in mixing bowl. Then add mushrooms and massage with hands to mix well. Set aside and marinate for about 20 to 30 minutes, until softened. Squeeze liquid from mushrooms before using.
For the gochujang
Place all ingredients into a small mixing bowl and mix well. Will keep for several weeks in the fridge.
1. Place fillings and mushroom “Bul Go Gi” into individual bowls. Place lettuce leaves in a stack on a plate.
2. Allow your guests to make individual wraps by placing a lettuce in their hand and stuffing with Gochujang, fillings, and mushroom “Bul Go Gi”. Wrap and eat immediately.
Note: will keep for several days in fridge when all ingredients are stored separately.