Korean Mushroom Lettuce Wraps. Delicious meaty king oyster mushrooms wrapped in a fresh perilla leaf, lettuce with pickled radish and ssamjang. A tasty vegan lettuce wrap that is refreshing, filling and so tasty that you won’t even miss the meat in your meal! Great for lunch or dinner. Ready in just 30 minutes or less!
I love lettuce wraps. There is something so refreshing about having them. They are crunchy and savoury at the same time depending on your filling. I could have them every single week and these vegan Korean lettuce wraps truly hit the spot! My husband loved them as he’s getting back to eating more meatless meals.
The slight kick from the ssamjang on the fried mushroom with the cooling taste of the lettuce and perilla leaf and the tang from the pickled radish is a perfect combination! I also share a meat-based version of this dish here using pork belly.
In Korean, wraps are called “ssam” and they are extremely popular to eat with friends as you grill your filling whether that’s meat or oyster mushrooms. It’s a fantastic dish to cook and eat as you go while conversing with friends. This meat version of this dish is often served at Korean BBQ restaurants.
Easy to make!
These Korean lettuce wraps are SUPER easy to make. You are just frying or grilling your King Oyster mushrooms until they’re cooked. Then you’ll take a slice of that warm mushroom and place it into a perilla leaf that is enveloped by a lettuce leaf. Top it off with some Korean lettuce wrap sauce which is called ssamjang and pickled radish and stuff that wrap into your mouth to savour!
How to eat Korean lettuce wraps?
There’s no right or wrong way to eat these wraps and honestly there’s no real graceful way of eating them either. I just bunch the lettuce wrap into a ball and bite away. But I’ve seen other people stuff the whole wrap into their mouths. So, you do you!
Tips for making
I share a few tips on how to make your Korean lettuce wrap recipe:
- You can use any lettuce but traditionally Koreans use the green and red lettuce for the softer texture that easily folds and molds around the filling.
- Use fresh ingredients. This goes without saying but makes a huge difference.
- When preparing your lettuce wraps, slice the sturdy end of the lettuce leaf off.
- When preparing your perilla leaves, before washing them, take a bunch and slice off the stems altogether. This makes it easier versus removing each stem one by one.
- To fry the oyster mushrooms, you want to brown them on each side, so you bring out the delicious mushroom flavour.
- Keep the fresh lettuce and perilla leaves cold and fresh before serving with the warm mushrooms.
- Fry the mushrooms last prior to serving.
Where can I find perilla leaves?
They can be found at Korean grocers in the fresh produce aisle.
Where can I buy ssamjang?
This is a sauce ingredient found in the sauce aisle of any Korean grocer and it’s usually in a green container.
Where can I find pickled radish kimchi?
Any Korean grocer will carry this item in their prepared foods aisle or near their kimchi. If you can’t find this item, sub with kimchi.
Can I use any lettuce?
Sure thing, feel free to use whatever lettuce you enjoy for these Korean lettuce wraps.
Other recipes you may like!
For this recipe
You will need the following Korean lettuce wrapingredients:
- 400 grams king oyster mushrooms, sliced into 20 pieces lengthwise at .75 cm thick
- ½ teaspoon cooking oil
- 1 head of red, green lettuce, yielding about 20 leaves
- Ssamjang, for the Korean mushroom lettuce wrap sauce
- 20 perilla leaves
- Pickled kimchi radish, or pickled kimchi
How to make Korean Lettuce Wrap
Wash and slice your oyster mushrooms vertically into 0.75 cm thick pieces.
Prepare your lettuce leaves by washing them and slicing off the sturdy or hard ends. Keep them cool.
Next prepare your perilla leaves by taking 20 leaves and slicing off the stems altogether with a knife. Then wash each leaf and keep cool.
In a non-stick pan set over medium high heat, add cooking oil and then oyster mushrooms. Fry for 7 minutes each side until you see golden brown edges. Keep them in the frying pan to keep warm.
When ready to serve, allow guests to assemble them as they eat to keep the mushrooms warm. Place a perilla leaf into your lettuce leaf, followed by pickled radish and you’re a piece of the mushroom. Then spread a dollop of ssamjang over it and fold it into a bunch to enjoy!
Give it a try!
Well, I hope you give my Korean Mushroom Lettuce Wraps a try! It always excites me when you guys make my recipes and I hope this is one you try.
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Korean Mushroom Lettuce Wraps (Vegan)
- Wash and slice your oyster mushrooms vertically into 0.75 cm thick pieces.
- Prepare your lettuce leaves by washing them and slicing off the sturdy or hard ends. Keep them cool.
- Next prepare your perilla leaves by taking 20 leaves and slicing off the stems altogether with a knife. Then wash each leaf and keep cool.
- In a non-stick pan set over medium high heat, add cooking oil and then oyster mushrooms. Fry for 7 minutes each side until you see golden brown edges. Keep them in the frying pan to keep warm.
- When ready to serve, allow guests to assemble them as they eat to keep the mushrooms warm. Place a perilla leaf into your lettuce leaf, followed by pickled radish and you’re a piece of the mushroom. Then spread a dollop of ssamjang over it and fold it into a bunch to enjoy!