Vegan Korean "Pork BBQ” Wraps | 비건 “돼지고기” 쌈

This is definitely spinach and spice! These air fried oyster mushrooms are perfect to replace pork in Korean bbq wraps.

Cold winter or hot summer, rain or shine, this is comfort and satisfaction wrapped up in freshness. I wrapped up the spicy air fried mushrooms in large spinach leaves and felt the light crunch of the spinach, the textures of the cooked onions, the spice of the peppers, and the fried goodness of the oyster mushrooms. Quenched my thirst with my favorite bubbly. I personally love La Croix or Perrier. This is also a great dish for picnics with your favorite chilled beer.

After I became vegan, I didn't taste any vegan versions of the traditional Korean pork bbq. Now, this plant-based dish makes me so happy! The world is your oyster mushroom!

Total Prep Time: 6 minutes
Total Cook Time: 8 minutes
Total Time: 14 minutes

INGREDIENTS:
233 grams oyster mushrooms
lettuce leaves or large spinach leaves
1 medium onion
1.5 large green onion
3 cloves of garlic
1 inch x 1 inch ginger
rice (Any type you like! I like a mix of brown and white rice with quinoa.)
French onion dip mix (don’t need this but if you have it, add it : )
1 tbs avocado oil
3/4 cup sweet potato starch
3/4 cup water
3 tbs gochujang(Korean hot pepper paste)
2 tbs gochugaru (Korean red pepper powder)
1/2 cup rice flour
2 tbs soy sauce
1 tbs sesame oil dash of roasted sesame seeds
couple dashes of Himalayan salt
couple dashes of black pepper

INSTRUCTIONS:
Cut the end pieces of mushrooms and clean. Add 2 tsp of French onion dip mix in a large bowl with the washed mushroom and mix. Let it sit for a few minutes while preparing the vegetables.

VEGETABLES:
Onion - slice into 1 inch to 1/4 inch pieces
Green onion - chop 1/2 inch chunks plus a little bit of a green end for garnish
Garlic and ginger-peel and mince

BACK TO THE MUSHROOMS:
Add 1/4 cup sweet potato starch and 1/2 cup of water to the mushrooms and mix. Add another 1/4 cup of sweet potato starch to the mushrooms and mix. Tilt the bowl to drain the water out. Then add 1/4 cup of sweet potato starch and mix.
Add 2 dashes of salt and pepper and mix. In a separate bowl, add 1/2 cup of rice flour. Dip the mushrooms in the flour and set them on an air fryer tray. Air fry the mushrooms for 10 minutes at 375°F.

SAUCE:
While the mushrooms are air frying, turn on the stove to medium high heat. Once hot, add the sliced onion. After 2 minutes, add the minced garlic and ginger. Stir.
After 30 seconds, add the bottom half of the green onion. Stir baby stir.
After 30 seconds, add 2 tbs soy sauce and turn the heat down to medium. Then add 3 tbs gochujang and gochugaru. Stir it up.
Add the top half of the green onion. Stir stir stir, stir is the word.
Add 2 tbs water and 1 tbs sesame oil and stir. Once all the above is added, stir for a total of 3-4 minutes and turn off the heat.
Add 2 tbs water and…stir it up.

Take the mushrooms out of the air fryer. Put the pan back on the stove and set to low medium heat. Add in the mushrooms and stir for about a minute then turn off the heat. Keep stirring until mixed well. Smells so good!

Now let’s eat! Plate the rice, mushrooms and leaves. Garnish the mushroom with minced green onion and roasted sesame seeds. Wrap the mushrooms and rice in lettuce leaves or large spinach leaves. Yum!