Bulgogi Mushroom Lettuce Wraps in an Instant Pot

5 cookbooks

These vegan bulgogi lettuce wraps are a quick and easy dinner idea, perfect for a family style meals. The vegan bulgogi is made of mushrooms, marinated and cooked in a homemade tangy Korean BBQ sauce. This easy, gluten-free dinner recipe is made from kitchen staples and is cooked in an Instant Pot! The vegan bulgogi is serves on fresh boston lettuce and served with vegan kimchi. It's the easiest meal you'll make this week!

The Edgy Veg

Serves 4

16 Ingredients

1 Yellow Onion

1 Tbsp Ginger

1 Tbsp Garlic

1/4 cup Soy Sauce

2 Tbsp Rice Wine Vinegar

2 Tbsp Toasted Sesame Oil

1/4 cup Maple Syrup

2 Tbsp Hot Sauce

1/4 cup Water

1 lb Portobello Mushroom

1 Tbsp Corn Starch

1 Tbsp Sesame Seeds

4 Green Onion

1 head Butter Lettuce

to taste Fish-Free Kimchi

to taste Lime Wedge

3 Steps

Steps 1

Place the Yellow Onion, Ginger, Garlic, Soy Sauce, Rice Wine Vinegar, Toasted Sesame Oil, Maple Syrup, Hot Sauce, and Water into the Instant Pot, and mix to combine. Add Portobello Mushroom, toss to coat and allow to sit for 15 minutes. Close the pressure valve. Cook at high pressure for 20 minutes.

Steps 2

When the timer goes off, let the pressure release naturally for 10 mins. Then release the remaining pressure by opening the pressure value. Remove the lid. Press the sauté button, and add Corn Starch mix with 2 tablespoon of water. Cook until onions are translucent and sauce thickens, about 5 minutes. Add Sesame Seeds and Green Onion and combine.

Steps 3

To serve, place a few spoonfuls of rice in Butter Lettuce, add a few spoonfuls of mushrooms and top with Fish-Free Kimchi, sesame seeds, green onion and serve with a Lime Wedge. Served and enjoy!