In Los Angeles we've got some serious Korean food – heck, we've got a whole section of town dedicated to it. But we're not always game to cook a Korean BBQ feast. Enter this Mushroom Bulgogi Lettuce Wraps Recipe that is quicker to make and healthier, vegetarian bulgogi.
2tablespoonsfinely minced ginger(from a 2-inch piece)
2tablespoonsrice wine vinegar
4teaspoonstoasted sesame oil
4canola, grapeseed, or peanut oildivided
1yellow onionquartered and thinly sliced
3poundsassorted cremini and button mushroomsquartered
4scallionsthinly sliced
2headsbutter lettuceseparated into leaves
4cupscooked brown rice
2Persian cucumbersthinly sliced (optional)
2jalapeñosthinly sliced (optional)
kimchi(optional)
Korean hot pepper paste or Chile-garlic sauce(optional)
toasted sesame seeds(optional)
Lime wedges(optional)
Instructions
Make The Bulgogi Marinade: Whisk soy sauce, brown sugar, garlic, ginger, rice vinegar, and sesame oil together in a nonreactive container and set aside until ready to use.
Cook The Mushrooms: Heat 1 tablespoon of the canola oil in a large frying pan over medium-high heat. When the oil shimmers and wisps of smoke come off the surface, add the onion. Cook, stirring rarely, until translucent and charred, about 3 minutes. Remove to a large bowl and return the pan to the stove.
Add another 1 tablespoon of oil and add 1/3 off the mushrooms. Cook, stirring occasionally until browned and all liquid is cooked off, about 8 minutes. Add mushrooms to onion mixture and repeat twice more to cook off all remaining mushrooms.
Meanwhile, place half the marinade in a small saucepan and cook over medium high heat until reduced by half, about 3 minutes. Add the remaining (non-reduced) bulgogi marinade to the last batch of mushrooms, add reserved mushrooms and onions and stir to coat through. Cook until marinated is reduced and the mushrooms are coated a light glaze, about 5 minutes. Remove from heat, add reduced marinade and scallions and stir through.
Serve The Lettuce Wraps: To serve, place a few spoonfuls of brown rice in a lettuce leaf, add a few spoonfuls of mushrooms, then top with any of all of the desired toppings.