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Bulgogi Portobello Mushroom Wraps with Pickled Mint Slaw


For the mushrooms:

  • ½ cup (129g) low-sodium soy sauce (regular soy sauce will be too salty)
  • 1/4 cup (57g) stout beer
  • 3 tablespoons (42g) brown sugar
  • 5 garlic cloves grated with a Microplane
  • 2 tablespoons ginger grated with a Microplane
  • 3 tablespoons (46g) rice wine vinegar
  • 2 tablespoon (30g) toasted sesame oil
  • 1 tablespoon gochujang Korean hot sauce
  • 1 lbs portobello mushrooms thinly sliced
  • 1 tablespoon olive oil

For the slaw:

  • 2 tablespoon kosher salt
  • 3 tablespoons sugar
  • 1 cup (8oz) hot water
  • 1 teaspoon whole cloves
  • 1 tablespoon black peppercorns
  • 1 cup (8oz) apple cider vinegar
  • 1 cup shredded cabbage
  • ¼ a large red onion, thinly sliced
  • 1 tablespoon chopped mint
  • 2 tablespoon chopped cilantro
  • 2 green onions chopped

For the wraps:

  • 1 head butter lettuce cleaned, leaves removed
  • Thinly sliced chilies optional


  • Add the soy sauce, beer, brown sugar, garlic, ginger, vinegar, sesame oil and gochujang to a bowl, mix until well combined.
  • Add the mushrooms to a large Ziplock bag, add the mixture on top, remove all the air. Add to the fridge, marinate for one hour and up to overnight.
  • Add the sugar, salt, hot water, cloves and peppercorn to a large bowl. Stir until the sugar and salt are dissolved. Add the vinegar and allow to rest for 5 minutes, remove the cloves and peppercorns.
  • Add the cabbage, onion, mint, cilantro and green onion. Cover and refrigerate for at least one hour and up to several days.
  • Heat the olive oil in a large skillet over medium-high heat.
  • Add the mushrooms and marinade. Cook until the marinade has thickened, and the mushrooms have softened about 10 minutes.
  • Add the mushrooms to the lettuce leaves, top with slaw and chilies (if using).