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Active Time:40 minsSoak Time:12 hrsTotal Time:12 hrs 40 minsServings:4Jump to Nutrition Facts
Active Time:40 minsSoak Time:12 hrsTotal Time:12 hrs 40 minsServings:4
Active Time:40 mins
Active Time:
40 mins
Soak Time:12 hrs
Soak Time:
12 hrs
Total Time:12 hrs 40 mins
Total Time:
12 hrs 40 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Elle Youkyung Hong is an energetic home cook from South Korea, where “Have you eaten?” is often how people say “Hello,” and where the popular online eating shows called meokbang were born. Hong became passionate about the food system while studying the subject during her graduate school studies. She acknowledges issues within the food system worldwide, including food inequality, food waste, factory farming and the effects of climate change on food production, and she feels a responsibility as a food scholar to eat sustainably and share her knowledge of nutrition to combat these issues. Using dried mushrooms in this dish highlights biodiverse ingredients and also helps to combat food waste and increase nutrient content. This recipe was created forThe Cookbook in Support of the United Nations for People & Planetand is included in the cookbook’s Food & Climate Change chapter. Each recipe in this chapter provides estimated carbon calculations, taking into account greenhouse gas emissions from a variety of sources. This meal emits an estimated 0.15 kilograms of carbon dioxide equivalent, which is 85.67% less than the average meal in the world’s highest-emitting countries.
Cook Mode(Keep screen awake)IngredientsMushrooms3ouncesdried shiitake mushrooms2tablespoonscanola oil1mediumonion, cut into thin matchsticks1mediumcarrot, cut into thin matchsticks2scallions, green parts only, chopped1teaspoontoasted sesame oil2teaspoonstoasted sesame seedsSsam Sauce2tablespoonsgochujang2tablespoonscider vinegar2teaspoonssugar1teaspoonminced garlicBulgogi Sauce¼cupreduced-sodium soy sauce2tablespoonssugar1tablespoonminced garlic1tablespoontoasted sesame oil½teaspoonground pepperSsambap1headbutterhead or red leaf lettuce, leaves separated2cupscooked short-grain rice, preferable brown
Cook Mode(Keep screen awake)
Ingredients
Mushrooms
3ouncesdried shiitake mushrooms
2tablespoonscanola oil
1mediumonion, cut into thin matchsticks
1mediumcarrot, cut into thin matchsticks
2scallions, green parts only, chopped
1teaspoontoasted sesame oil
2teaspoonstoasted sesame seeds
Ssam Sauce
2tablespoonsgochujang
2tablespoonscider vinegar
2teaspoonssugar
1teaspoonminced garlic
Bulgogi Sauce
¼cupreduced-sodium soy sauce
2tablespoonssugar
1tablespoonminced garlic
1tablespoontoasted sesame oil
½teaspoonground pepper
Ssambap
1headbutterhead or red leaf lettuce, leaves separated
2cupscooked short-grain rice, preferable brown
Directions
To prepare mushrooms:Place mushrooms in a medium bowl and cover with water. Cover and refrigerate until the insides of the mushrooms are tender and soft, at least 12 hours and up to 1 day.
To prepare ssam sauce:Combine gochujang, vinegar, 2 teaspoons sugar and 1 teaspoon garlic in a small bowl. Whisk until the sugar is dissolved. Cover and refrigerate for at least 12 hours and up to 1 week.
To prepare bulgogi sauce:Combine soy sauce, sugar, garlic, 1 tablespoon sesame oil and pepper in a small bowl. Whisk until the sugar is dissolved.
Lift the mushrooms from the soaking liquid and squeeze out any excess water. Separate the stems from the caps. Slice the caps into 1/4-inch-thick slices. Trim stem ends, then tear the stems lengthwise into thin strips (or use a knife and thinly slice them). Place the mushroom caps and stems in a small bowl; add 2 tablespoons of the bulgogi sauce and toss to coat.
Heat 1 tablespoon canola oil in a medium skillet over medium heat. Add the mushrooms; cook, stirring, until golden brown, 3 to 4 minutes. Transfer the mushrooms to a bowl. Add the remaining 1 tablespoon canola oil to the pan. Add onion and carrot; cook, stirring, until tender, 3 to 4 minutes. Return the mushrooms to the pan and mix well with the onion and carrot. Cook, stirring constantly, until the vegetables are fully cooked and the onion is starting to brown, 2 to 3 minutes.
Transfer the mushroom “bulgogi” to a large plate or platter; sprinkle with sesame seeds. Serve with lettuce leaves, rice and ssam sauce. To assemble ssambap, put a lettuce leaf in your palm and top with spoonfuls of rice and mushroom “bulgogi.” Drizzle with ssam sauce, shape into a bite-size ssambap pouch and enjoy.
To make ahead
Soak mushrooms (Step 1) for up to 1 day. Refrigerate ssam sauce (Step 2) for up to 1 week.
Originally appeared: EatingWell.com, November 2022
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Nutrition Facts(per serving)392Calories14gFat60gCarbs8gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
