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!
400gramsking oyster mushroomssliced into 20 pieces lengthwise at .75 cm thick
1headlettuceyielding about 20 leaves
Ssamjangfor the Korean mushroom lettuce wrap sauce
3 cupspickled kimchi radishor pickled kimchi
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!
Suggest Equipment & Products
Large Non-Stick Pan
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