Explore this recipe
Required Equipment
- Skillet
- Mixing bowl
- Serving platter
Utilized Devices
Cooking Techniques
- sauteing
- glazing
Ingredients
- 300 gCooked jasmine rice
- 15 mlToasted sesame oil
- 9 gToasted sesame seeds — divided
- 450 gCremini mushrooms — sliced
- 15 mlNeutral oil
- 9 gGarlic — minced
- 6 gFresh ginger — grated
- 45 mlLow-sodium tamari
- 15 mlMaple syrup
- 15 mlRice vinegar
- 5 gGochujang
- 150 gButter lettuce leaves
- 110 gShredded carrots
- 120 gCucumber — matchsticks
- 20 gScallions — sliced
Instructions
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.
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.
Chef Tips
- ⭐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.
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Nutritional Highlights
- ✓Mushrooms provide umami and B vitamins
- ✓Fresh vegetables add crunch and color
- ✓Dairy-free Korean-inspired dinner
Dietary Notes
Compliant With
Allergens
- Contains soy (tamari)
- Contains sesame
FAQ
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.
Nutrition
| Calories | 360 |
| Protein | 11 g |
| Carbs | 52 g |
| Fat | 12 g |