Dinner / Korean
Bulgogi-Style Mushroom Lettuce Cups
Savory-sweet bulgogi mushrooms, crunchy vegetables, and sesame rice tucked into crisp lettuce cups for a fast Korean-inspired meal.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 15 minutes
- Cook
- 15 minutes
- Total
- 30 minutes
- Serves
- 4
Gather your ingredients
Everything you need.
Allergen notes
- Contains milk. Check dairy and cheese product labels.
- Contains soy.
- Contains sesame.
- Yeast extracts, stocks, seasoning blends and fermented sauces can contain additional allergens such as cereals, celery or sulphites; check the actual product labels.
- Check all packaged ingredients and substitutions for allergens; vegetarian or vegan labels do not establish allergen safety.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Toss the warm rice with the sesame oil and half of the sesame seeds.
Heat the neutral oil in a skillet over medium-high heat. Add the mushrooms and cook until browned, 6 to 7 minutes. Spread mushrooms in a single layer and let the first side colour before stirring. Cook in batches if the pan is crowded.
Stir in the garlic and ginger for 30 seconds. Add the tamari, maple syrup, rice vinegar, and gochujang. Cook until glossy, 2 minutes.
Arrange lettuce leaves on a platter. Fill with sesame rice, bulgogi mushrooms, carrots, and cucumber.
Sprinkle with scallions and the remaining sesame seeds.
0 of 5 steps complete
A little kitchen know-how
- Let the mushrooms brown without stirring for the best caramelization.
- Use gem lettuce or romaine if butter lettuce isn’t sturdy enough.
- Serve with extra kimchi on the side for more tang.
Make it yours & keep it well
Replace cremini mushrooms with thickly sliced oyster mushrooms; cook to browned edges before adding the glaze.
Storage: Cool cooked rice promptly, ideally within 1 hour, and refrigerate. Eat within 24 hours, or freeze promptly for longer storage. Reheat only once until steaming hot throughout. Keep rice, mushrooms and dry lettuce separately. Assemble after warming the cooked components so the leaves stay crisp.
For cooling and reheating, follow the Food Standards Agency’s leftover guidance. Rice has a shorter refrigerated storage limit, as described in its recipe notes.
A little more kitchen know-how
Cooking guides for this recipe
- Vegetarian Meat Alternatives: What to Use and How to Cook It
Learn why mushrooms need space in the pan and why texture alone does not establish protein content.
Estimated nutrition per serving
360 kcal · Protein 11 g · Carbohydrates 52 g · Fat 12 g
Approximate figures; brands, portions and substitutions change the result.
Good things to know
Can I make the mushrooms ahead?
Yes—cook them up to 2 days ahead and rewarm in a skillet before serving.
How can I make this spicier?
Add another teaspoon of gochujang or a pinch of gochugaru to the glaze.
Why are the mushrooms watery?
Crowding traps steam. Let released liquid evaporate before adding the glaze, which should cling rather than turn into a thin broth.
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