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Looking to channel the sweet and spicy flavors of Korean barbecue without a single ounce of meat? These Smoky Gochujang Mushroom Lettuce Wraps come together quickly with a punch of umami and plenty of fresh, crunchy textures. Each wrap is loaded with juicy mushrooms, vibrant veggies, and the quintessential smoky-sweet gochujang sauce—perfect for piling onto your plate.
Ingredients
- 1 pound portobello or cremini mushrooms, sliced
- 3 tablespoons gochujang (Korean chili paste)
- 2 tablespoons soy sauce or tamari
- 2 tablespoons brown sugar or maple syrup
- 1 tablespoon sesame oil
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- Bibb or romaine lettuce leaves
- Thinly sliced cucumbers, carrots, or other fresh vegetables (optional)
- Sesame seeds for garnish
Instructions
Begin by preparing your marinade: whisk together gochujang, soy sauce, brown sugar, sesame oil, garlic, and ginger in a small bowl. Adjust the spice level by adding more gochujang if you prefer extra heat, or reduce the brown sugar if you’d like to keep it mild.
Place your sliced mushrooms in a shallow dish or resealable bag and pour the marinade over them. Toss gently to ensure every mushroom is coated, then set aside for at least 15 minutes to give the flavors time to mingle.
Preheat a grill pan or regular skillet over medium-high heat. Lightly brush or spray with oil. Add the marinated mushrooms in batches, making sure not to crowd the pan. Cook for about 4–5 minutes on each side, or until they’re nicely browned and tender. The marinade will sizzle and caramelize around the edges—this is where a lot of the flavor develops, so let them char slightly.
To assemble, pile a small mound of mushrooms into each lettuce leaf. Top with thinly sliced cucumbers, carrots, or your favorite crunchy veggies for a refreshing bite. Sprinkle with sesame seeds for extra nuttiness.
Enjoy these Smoky Gochujang Mushroom Lettuce Wraps fresh off the pan for a Korean-inspired vegetarian treat that’s finger-licking good. They’re a healthier alternative to classic barbecue, packed with earthy protein from mushrooms and the bold flavors of authentic Korean seasoning. You can also swap mushrooms for tofu, tempeh, or even cauliflowers florets to keep things interesting. This recipe is perfect for those who want a quick, veggie-centric meal with a tangy, smoky twist.
