And while my food right now is mostly vegan, you could easily add some meat to this and it would be tasty as well. But the vegan version is really tasty, I think! Here's the recipe (and sub-recipes) and the links to the original.
From Chef Ani Phyo
Makes 4 servings
This is a traditional style of sam, a Korean lettuce wrap recipe. The lettuce and Gochujang sauce are what tie this dish together. The lettuce wraps are filled with sliced garlic and pepper for savory flavors that pair with the sweet and salty marinade of the Mushroom “Bul Go Gi”. Cucumber and carrot add color and texture.
1 batch Gochujang, see recipe below
1 clove thinly sliced garlic
1 Korean pepper, or jalapeño, sliced
1 cup julienned cucumber
1 cup julienned carrot
Bul Go Gi
1 batch Mushroom “Bul Go Gi”, see recipe below
8 red lettuce leaves, or more
To serve, place fillings and Mushroom “Bul Go Gi” into individual bowls. Place lettuce leaves in a stack on a plate.
Allow everyone to make individual wraps by placing a lettuce in their hand and stuffing with Gochujang, fillings, and Mushroom “Bul Go Gi”. Wrap and eat immediately.
Will keep for several days in fridge when all ingredients are stored separately.
Makes 4 servings
Bul Go Gi is all about the sweet and salty marinade. The beef recipe is popular in the West and is typically barbequed at the table in restaurants. Bul Go Gi is served with a stack of red leaf lettuce used to wrap namuls and kimchi. This wrap is called sam in Korean.
Many people have requested a raw vegan “Bul Go Gi” recipe, so I’ve created this version for them. I substitute beef with mushrooms marinated with the same traditional flavors.
My recipe calls for Asian pear, but you can use any ripe pear instead.
Use marinated Mushroom “Bul Go Gi” in lettuce or daikon wraps, on top of noodles and salads in nori rols, on its own, and as an accompaniment to any dish.
3 tbsp Nama Shoyu or tamari
2 tbsp agave, maple, or brown rice syrup, to taste
1 tbsp toasted sesame oil
½ tbsp minced garlic
½ cup Asian pear, microplaned or pureed in food processor, from about ½ medium pear
4 cups sliced shiitake, miyake, oyster, or portabella mushrooms
Whisk marinade together in mixing bowl. Then, add mushrooms and massage with hands to mix well. Set aside to marinate for about 20 to 30 minutes, until softened. Squeeze liquid from mushrooms before using.
Makes 4 servings
Gochujang is a traditional Korean hot chile pepper paste made by adding powdered red peppers to miso soybean paste and then aging and fermenting this mixture in earthen pots outdoors under the sun. The resulting flavor is a mix of hot, sweet, salty, savory, and sour. Gochujang is the sauce used to tie together vegetables with rice to make Bi-Bim-Bop and is also used in noodle recipes and wraps. My recipe keeps for weeks in the fridge, so keep extra on hand to dress up salads and lettuce wraps and to use as a dip, too.
If you have access to a Korean market, you can always buy real Gochujang, which usually contains sugar. Or, make your own healthier version by following this easy recipe.
2 1/2 tbs unpasteurized miso, red, yellow, or brown
2 tbs toasted sesame oil
1/4 cup agave syrup
1/2 tsp Korean chile powder, or cayenne pepper powder, to taste
Place all ingredients into a small mixing bowl, and mix well.
Will keep for several weeks in the fridge.