Korean Lettuce Wraps

Lisa Keys

Award winning with authentic flavor.

5 from 3 votes

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Prep Time 10

Cook Time 15

Total Time 25

Course main dish

Cuisine Asian

Servings

Calories 103 kcal

Ingredients

1 firm ripe Asian or bosc pear, peeled, cored, julienned
1 tablespoon seasoned rice vinegar
1 tablespoon canola oil
1 large clove garlic, minced
1 pound assorted fresh mushrooms, washed, sliced (stemmed shitake, cremini, oyster)
⅓ cup Korean bulgogi style marinade, bottled or homemade*
1 teaspoon gochujang (see notes)
2 green onions, thinly sliced on the diagonal
pinch kosher salt
2 heads butter lettuce, leaves separated into cups
1 tablespoon toasted sesame seeds

Instructions

In bowl, gently toss pear and rice vinegar; set aside.
Heat a large, non-stick, skillet over medium-high heat.
Add oil and garlic; cook 30 seconds or until garlic just begins to turn color.
Add mushrooms; cook, stirring for 8 to 10 minutes or until mushrooms release their liquid and begin to brown.
Add Korean marinade and gochujang; cook, stirring for 2 to 3 minutes or until mushrooms are glazed.
Turn off heat. Stir in green onions. Season mushrooms with salt.
Spoon mushrooms into lettuce cups. Top with pickled pears. Sprinkle with sesame seeds.

Notes

Makes 12 appetizers or can serve 4 to 6 as an entree.

Gochujang is a Korean sweet & spicy sauce.

Nutrition

Calories: 103kcalCarbohydrates: 16gProtein: 4gFat: 4gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 259mgPotassium: 423mgFiber: 4gSugar: 9gVitamin A: 1.849IUVitamin C: 4mgCalcium: 40mgIron: 1mg

Keyword appetizer, Korean, lettuce wrap, mushrooms

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