Tokachi Jingisukan Bulgogi-Style Wraps

Name: Tokachi Jingisukan Bulgogi-Style Wraps
Yield: Serves 3–4 servings
Ingredients: 1 pack (about 9 oz/250 grams) Tokachi Jingisukan lamb (pre-marinated lamb slices); 1 tablespoon gochujang (Korean chili paste); 1 tablespoon toasted sesame oil; 1/2 medium onion (sliced); 2-3 shiitake mushrooms (sliced); 1 head or 1 bag of green leaf lettuce (such as Boston or butter lettuce); 1 bunch perilla leaves (or shiso leaves, optional); 1 cucumber; 1/2 carrot

ダイニングプラス @diningplus

大阪

Host a bulgogi hand roll party at home! With just a few extra ingredients, you can turn Jingisukan lamb into delicious Korean-style bulgogi.
Recipe background:
Hand roll sushi with Jingisukan! Tokachi Jingisukan is already well-seasoned with a special sauce, so just a few additions transform it into a tasty Korean bulgogi-style dish.

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Ingredients

Serves 3–4 servings

1 pack(about 9 oz/250 grams) Tokachi Jingisukan lamb (pre-marinated lamb slices)
1 tablespoongochujang (Korean chili paste)
1 tablespoontoasted sesame oil
1/2medium onion (sliced)
2-3shiitake mushrooms (sliced)
1 heador 1 bag of green leaf lettuce (such as Boston or butter lettuce)
1 bunchperilla leaves (or shiso leaves, optional)
1cucumber
1/2carrot

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Steps

1

Place the thawed Tokachi Jingisukan lamb in a bowl. Add the gochujang and sesame oil, and mix well.
2

Add the sliced onion and shiitake mushrooms, and mix to combine.
3

Julienne the cucumber and carrot into thin strips for easy eating.
4

Heat a skillet over medium-high heat. Cook the seasoned lamb and vegetables until the meat juices are released and both the vegetables and lamb are cooked through.
5

To serve, wrap the cooked lamb and vegetables, along with kimchi, rice, or your favorite fillings, in lettuce leaves. Enjoy!