Korean · Lunch
Spicy Mushroom Lettuce Wraps
Shiitake and cremini mushrooms are stir-fried in sesame oil with gochujang, garlic, and ginger until caramelized and glossy, then served in cool butter lettuce cups. Scallion, toasted sesame seeds, and a rice vinegar drizzle finish these hand-eaten Korean wraps.
$4
12 minsPrep
10 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
295Calories
7.8gProtein
20.6gFat
22.4gCarbs
8.9gSugar
4.9gFiber
1150mgSodium
0mgChol
3.1gSat Fat
720mgPotassium
75mgCalcium
2.3mgIron
0mcgVitamin B12
9.5mgVitamin C
vegetarian
gluten-free-adaptable
low-carb
low-calorie
spice-route
thirty-min-meals
hidden-gems
vegetarian
low-calorie
Instructions
1
Prep
Dice the mushrooms into small pieces, mince the garlic, grate the ginger, and slice the scallion into thin rings, keeping each in a separate bowl.
2
Heat
Warm the vegetable oil in a skillet over medium-high heat, add the mushrooms, and cook 4–5 minutes, stirring occasionally, until they release liquid and brown at the edges.
3
Stir the garlic, ginger, and sesame oil into the skillet, then add gochujang and soy sauce. Cook over medium heat 1–2 minutes, stirring constantly, until mushrooms are glossy and sauce thickens.
4
Finish
Remove from heat, stir in rice vinegar, arrange lettuce cups on a plate, spoon mushroom mixture into each leaf, scatter scallion and sesame seeds on top, and serve immediately while warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g mushroom, a mix of shiitake and cremini
- 2 tbsp2 tbsp gochujang
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh ginger
- 2 tbsp2 tbsp sesame oil
- 22 scallion
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp rice vinegar
- 2 tsp2 tsp toasted sesame seeds
- 88 leaves butter lettuce
- 2 tsp2 tsp vegetable oil
