Raw Mushroom “Bul Go Gi” Lettuce Wrap

Who doesn’t love a good massage? Veggies love them, too. Show them your love. They will love you back.

I know you’ve probably heard of raw massaged kale salads before (if not, you’re missing out!). You may even massage your cabbage for coleslaw.

But have you heard of massaging your mushrooms, too?

I like non-button mushrooms, but only if cooked. I will shun all raw mushrooms you throw at me. But now I know how to enjoy them raw. Massage your love into them with a delicious marinade.

This recipe is courtesy of Ani’s Raw Food Asia and I think it is pretty ingenious. She replicates Korean bulgogi, which describes the way Korean cuisine uses an open flame to cook their food. The food is usually marinaded in a Korean-style BBQ sauce. Ani does this all without turning on a flame.

A salty-sweet marinade is combined with meaty king oyster mushrooms. Massaging them allows the marinade to permeate the mushrooms but also tenderizes them. Slightly chewy, sweet-salty shrooms. Oh yeah. As king oyster mushroom are fairly meaty, when chopped into non-mushroom shapes, you could possibly fool mushroom haters completely. The marinade is that masking. They won’t think it is meat but they may not know it was a mushroom.

Next, you make a Korean hot chili pepper paste, but mine was more of a salty-sweet paste as the main component was miso with toasted sesame oil. I tamed the paste to my palate by using Aleppo chili flakes but definitely add to taste.

To complete the lettuce wraps, fill the wrap with julienned cucumber, carrots, raw garlic, a smidgen of the Korean chili paste and of course, your marinaded bulgogi mushrooms.

Wrap and roll, guys!

This is my submission to this month’s Simple and in Season, to this week’s Raw Food Thursdays, to E.A.T. World for Korea, to Ricki’s Wellness Weekends, and to this month’s My Kitchen, My World destination Korea.

Mushroom “Bul Go Gi”

3 tablespoons Nama Shoyu or tamari
2 tablespoons agave, maple, or brown rice syrup, to taste
1 tablespoon toasted sesame oil
1/2 tablespoon minced garlic
1/2 cup Asian pear, microplaned or pureed in food processor, from about ½ medium pear
4 cups (300g) sliced shiitake, miyake, oyster, or portabella mushrooms (I used king oyster mushrooms which were great)

1. Whisk marinade together in mixing bowl.  Then add mushrooms and massage with hands to mix well. Set aside and marinate for about 20 to 30 minutes, until softened. Squeeze liquid from mushrooms before using.

Gochujang (Korean hot chile pepper paste)

2-1/2 tablespoons miso (red, yellow, or brown)
2 tablespoons toasted sesame oil
1/4 cup agave nectar
1/2 teaspoon Korean chile powder, to taste (I used 3/4 tsp Aleppo chili flakes)

1. Place all ingredients into a small mixing bowl and mix well.  Will keep for several weeks in the fridge.

Raw Mushroom “Bul Go Gi” Lettuce Wrap

1 clove thinly sliced garlic
1 Korean pepper or jalapeno, sliced (omitted but if you know what a Korean pepper is, more power to you!)
1 cup julienned cucumber
1 cup julienned carrot
8 or more red lettuce leaves, washed and dried

1. Place fillings and mushroom “Bul Go Gi” into individual bowls. Place lettuce leaves in a stack on a plate.

2.  Allow your guests 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.

Note: will keep for several days in fridge when all ingredients are stored separately.

Serves 4 as an appetizer or side.