Please join me for lunch today! This Korean inspired recipe is from Ani’s Raw Food Asia. It’s my vegan, gluten-free, and raw version of Korean BBQ, made with marinated shiitake, crimini, and wood mushrooms. I call it Mushroom “Bul Go Gi” (page 186). Use your favorite green leaf, like romaine or red leaf lettuce as the wrap. Then, top with cucumber, carrot, thinly sliced garlic, and my delicious Gochujang Sauce (page 225) made with unpasteurized miso (for living enzymes), sesame oil, and chili powder, to taste. Add a sweetener syrup like agave or coconut nectar too to balance out the spice, salt, savory, and sweet. Super yummy on a rainy day here in LA (thank goodness, we need the rain!).
Mushoom “Bul Go Gi” Lettuce Wraps
4 cups sliced mushrooms
2 T tamari
1 T toasted sesame oil
1/2 T minced garlic
1/2 cup Asian pear, microplanes or pureed in food processor
1 clove thinly sliced mushroom
1 Korean or jalaeno pepper, sliced
1 cup julienned cucumber
1 cup julienned carrot
8 red lettuce leaves, or more
Toss together all BulGoGi ingredients in one bowl. Set aside to marinate for 15 minutes, until softened.
Prepare fillings, and set aside.
Squeeze excess marinade from mushrooms, and place into each lettuce leaf. Top with fillings. Drizzle with Gochujang Sauce, below.
Serve and enjoy!
2 1/2 T unpasturied miso, any color
2 T toasted sesame oil
1/4 cup agave syrup or coconut nectar
1/2 teas chile powder, or cayenne, to taste
Whisk to mix well.
One last tip:
I just moved my car out of my garage and onto the street so it will be ‘washed’ clean by the rain! Conserving water during our draught and living Eco…always.