Bulgogi Lettuce Cups
with Shiitake Protein & Kimchi
"Bulgogi" translates to "fire meat" in Korean. Meaty shiitake protein soaks up the bold flavors of toasted sesame oil, garlic, and tamari in our plant-based bulgogi. Fluffy jasmine rice and spicy, tangy Kimchi, or fermented cabbage, round out these refreshing lettuce cups for a hearty weeknight supper.
Nutrition (per serving)
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INGREDIENTS
- 1/2 cup jasmine rice
- 4 tsp low-sodium tamari
- 3 garlic cloves, peeled and grated
- 1/4 tsp red pepper flakes
- 1 tbsp toasted sesame oil
- 2 tbsp light brown sugar
- 6.35 oz shiitake protein, torn into bite-size pieces
- 1 head Roma crunch lettuce, trimmed and leaves separated
- 4 oz vegan kimchi
- 1 tbsp white sesame seeds
- 1 tbsp vegetable oil
- Pepper
- Salt
Nutrition (per serving)
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INSTRUCTIONS
Combine rice, 1¼ cups water, and a pinch of salt in small saucepan and bring to boil. Cover, reduce heat to low, and cook until grains are tender and water is absorbed, 14 to 16 minutes.
Meanwhile, in small bowl, whisk together tamari, garlic, just ¼ tsp red pepper flakes, sesame oil, sugar, and 2 tbsp water. In medium nonstick skillet, heat 1 tbsp vegetable oil over medium-high heat. Cook shiitake protein until brown and crispy, 2 to 4 minutes per side. Off heat, add just half the sauce and toss to coat. (TIP: Add more pepper flakes if you like more spice.)
Arrange lettuce cups on serving plates and top with rice, bulgogi skiitake protein, and kimchi. Sprinkle with sesame seeds and serve with remaining sauce. 잘 ë¨¹ê² ìŠµë‹ˆë‹¤!
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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