VEGAN BULGOGI LETTUCE WRAPS

WFH or just need an easy, light dinner? My Vegan Bulgogi Lettuce Wraps are exactly what you’re looking for. Flavoursome, packed with that must have crunch, and ready in no time. Plus, they make great use of those fridge and cupboard staples you’ve already got. If you cba to make the sauce, no worries, you can grab a premade version from your favourite Asian supermarket! Or just mix some sesame oil and some chilli crunch for an even easier dip. 

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VEGAN BULGOGI LETTUCE WRAPS

SERVES 1-2// MADE IN 20 MINS /EASY// VEGAN

Ingredients

• 200g frozen veggie mince (I used Linda McCartney’s)

• 200ml Korean bulgogi sauce (I used Bibigo)

• ½ cucumber, thinly sliced

• 1 carrot, peeled and julienned

• 1 round lettuce or 2 little gem lettuces, leaves separated

• Kimchi, to serve

• Salt, to season

• Oil, for frying

For the Ssamjang Sauce

• 2 tbsp doenjang (Korean soybean paste)

• 1 tbsp gochujang (Korean chilli paste)

• 1 spring onion, finely sliced

• ¼ white onion, finely diced

• 1 garlic clove, minced

• 1 tsp sesame oil

• 1 tbsp honey

• 1 tbsp toasted white sesame seeds, plus extra for garnish

Method

1.  In a bowl, mix all the sauce ingredients until well combined. Adjust the spice level by adding more gochujang if desired. Set aside.

2.  Heat a little oil in a pan over medium heat. Add the frozen veggie mince along with a splash of water. Stir well, allowing it to defrost and develop some colour.

3. Pour in the bulgogi sauce and cook for 5 minutes, stirring occasionally to prevent sticking.

4.  Spoon the bulgogi mince into a serving bowl. Arrange the lettuce leaves, cucumber, carrot, kimchi, and dipping sauce on a platter. To eat, take a lettuce leaf, fill it with your choice of toppings, and enjoy.