Bulgogi Lettuce Wraps
Bulgogi Lettuce Wraps
Bulgogi Lettuce Wraps
Bulgogi Lettuce Wraps

Bulgogi Lettuce Wraps

Chef’s Inspiration

With it's literal translation meaning "fire meat" I'd say this is a good alternative to traditional Korean BBQ. The marinated soy curls quick fried with vegetables and served with a kick from the kimchi fried rice all wrapped together around crisp lettuce. All the flavour without having to fire up a grill.

Preparation

Follow timing on MANNA package, this time varies by +/- 3 minutes depending on the level of your simmer and how cold your fridge is. You want to ensure that the internal food temperature reaches about 165F, piping hot. I like to serve this dish family style so that all hands are on deck as you build your lettuce wraps as you chomp! To do this I get a platter to serve the lettuce leaves on, to the side of it have the kimchi fried rice and bulgogi mix in two other separate bowls and top the bulgogi mix with toasted sesame seeds. Provide serving utensils for each item and go to town!

Nutritional Highlights

These wraps are high in protein, fibre, vitamins (B complex, C, D, K), and iron. The addition of shiitake mushrooms gives the dish a unique abundance of antioxidant and anti-inflammatory properties. Soy Curls are made from non-GMO, whole soybeans without chemical pesticides, preservatives, or additives. 

Protein: Soy is a complete protein and provides all the essential amino acids allowing the body to form proteins necessary for growth & development. 

Fibre: The combination of vegetables in this dish provide an excellent source of fibre that feeds friendly bacteria in the digestive tract. helping to maintain larger populations. 

Vitamin B Complex: B vitamins are building blocks for a healthy body and help turn other nutrients into energy, and maintain a healthy metabolism. Yellow peppers and cabbage are rich in pyridoxine (B6 - may help with improving mood and brain health) and romaine lettuce is rich in folate (B9 - supports fetal development and growth, and can help prevent cognitive decline).

Vitamin C: Vitamin C helps prevent damage to cells and helps absorb iron in the intestine. Cabbige, radish, and yellow peppers are rich in Vitamin C.

Vitamin D: Mushrooms are the only non-animal food source that naturally contains Vitamin D. Obtaining daily minimum requirements from a restricted diet can be difficult. Consult with your healthcare provider for help in determining vitamin D needs.

Vitamin K: Key to helping regulate the body’s inflammatory process. Cabbage and romaine lettuce provide excellent sources of vitamin K. Kale is the top source of vitamin K.

Iron: Eating foods rich in iron such as Soy Curls and quinoa will help support transportation of vital oxygen throughout the body