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.
Fillings
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
Wrappers
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.
Marinade
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
Mushrooms
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.
These were so yummy and I liked that I had leftovers so I could eat them again during the week. Although Ani Phyo touts raw food she also talks about not being too strict with that hence the toasted sesame oil.
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