Korean Lettuce Wraps

Ingredients

• 1 firm ripe Asian or bosc pear, peeled, cored, julienned
• 1 tablespoon seasoned rice vinegar
• 1 tablespoon canola oil
• 1 large clove garlic, minced
• 1 pound assorted fresh mushrooms, washed, sliced (stemmed shitake, cremini, oyster)
• 1/3 cup Korean bulgogi style marinade, bottled or homemade*
• 1 teaspoon gochujang (see notes)
• 2 green onions, thinly sliced on the diagonal
• pinch kosher salt
• 2 heads butter lettuce, leaves separated into cups
• 1 tablespoon toasted sesame seeds

Instructions

1. 1

   In bowl, gently toss pear and rice vinegar; set aside.

2. 2

   Heat a large, non-stick, skillet over medium-high heat.

3. 3

   Add oil and garlic; cook 30 seconds or until garlic just begins to turn color.

4. 4

   Add mushrooms; cook, stirring for 8 to 10 minutes or until mushrooms release their liquid and begin to brown.

5. 5

   Add Korean marinade and gochujang; cook, stirring for 2 to 3 minutes or until mushrooms are glazed.

6. 6

   Turn off heat. Stir in green onions. Season mushrooms with salt.

7. 7

   Spoon mushrooms into lettuce cups. Top with pickled pears. Sprinkle with sesame seeds.