Korean Mushroom Lettuce Wraps. Delicious meaty king oyster mushrooms wrapped in a fresh perilla leaf, lettuce with pickled radish and ssamjang.
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What are Korean Mushroom Lettuce Wraps?
Korean Mushroom Lettuce Wraps are a refreshing, satisfying and delicious vegetarian meal idea that comes together so quickly in just 30 minutes! It's fantastic for lunch, dinner or as a side dish. This Korean recipe is fantastic if you're not particularly craving meat and it's low in calories.
In Korean translation, “ssam” means "wrapped". Ssam is extremely popular to eat with friends as you grill your filling ingredients, whether that’s meat or oyster mushrooms. It’s a fantastic Korean 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 or in many Korean households.
I love these lettuce wraps. There is something so refreshing about them. They are crunchy and savoury at the same time depending on your filling. 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.
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. In Korean culture, most Koreans bunch lettuce wrap into a ball with the filling and stuff it into their mouths to get all the flavors.
Ingredients
You will need the following Korean lettuce wrap ingredients:
- King Oyster Mushrooms: or substitute with enoki mushrooms, white button mushrooms, or cremini mushrooms. I would avoid shiitake mushrooms.
- Neutral oil: like vegetable oil, avocado oil or any scentless oil with a high smoke point.
- Lettuce: any green lettuce or red lettuce like soft green lettuce, boston lettuce or romaine lettuce. Iceberg lettuce could work too!
- Ssamjang: a slightly mild sweet smoky Korean paste that is great for Korean BBQ
- Perilla leaves
- Pickle radish or pickle carrots or kimchi
Note: Your Korean or Asian grocery store will carry most of the Asian specific ingredients.
How to make Korean Lettuce Wrap
- Wash and slice king 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, shaking off excess water.
- In a large pan set over medium-high heat, add vegetable oil and then sliced mushrooms. Fry for 7 minutes each side until you see golden brown edges. Keep them in the frying pan to keep warm.
- To serve, allow guests to assemble them. Place a perilla leaf into your lettuce leaf, followed by pickled radish or kimchi and a slice of mushroom. Then spread a dollop of ssamjang over it and fold it into a bunch to enjoy!
Storage & Reheating
If you have leftover Korean mushroom lettuce wraps, store each component in separate airtight containers in the fridge. They should last up to 4 days. Reheat the mushrooms on a pan on medium heat or microwave for 60-90 seconds.
Expert Tips
- 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.
FAQ
What do perilla leaves look like?
Perilla leaves are green leaves that have a spade-shape. They are pointy at the top and rounded at the bottom with a short stem. They can be found at Korean grocers in the fresh produce aisle.
What is ssamjang?
It's a mild, sweet, smoky thick paste made of doenjang paste (soy bean paste) and red pepper paste (gochujang). 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.
Other recipes you may like!
📖 Recipe
Quick & Easy Korean Mushroom Lettuce Wraps
Ingredients
- 400 grams king oyster mushrooms sliced into 20 pieces lengthwise at .75 cm thick
- ½ teaspoon vegetable oil or any neutral oil
- 1 head green lettuce yielding about 20 leaves
- Ssamjang as needed
- 20 pieces perilla leaves
- 3 cups pickled radish or kimchi
Instructions
- Wash and slice king 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, shaking off excess water.
- In a large pan set over medium-high heat, add vegetable oil and then sliced mushrooms. Fry for 7 minutes each side until you see golden brown edges. Keep them in the frying pan to keep warm.
- To serve, allow guests to assemble them. Place a perilla leaf into your lettuce leaf, followed by pickled radish or kimchi and a slice of mushroom. Then spread a dollop of ssamjang over it and fold it into a bunch to enjoy!
Heidi | The Frugal Girls
I really love the flair that the pickled radish kimchi gives your tasty little wraps. These tasty little wraps would be so perfect served as a party finger food!
Katherine | Love In My Oven
These look super refreshing for the summer, Christie! And super flavorful! Lettuce wraps are always a good idea.