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+ servings
korean mushroom lettuce wraps

Quick & Easy Korean Mushroom Lettuce Wraps

Christie Lai
Korean Mushroom Lettuce Wraps. Delicious meaty king oyster mushrooms wrapped in a fresh perilla leaf, lettuce with pickled radish and ssamjang.
5 from 3 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner, Lunch
Cuisine Korean
Servings 20 wraps
Calories per serving 14 kcal

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!
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Nutrition
Calories: 14kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 163mg | Fiber: 1g | Sugar: 1g | Vitamin A: 146IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 1mg