Korean Lettuce Wraps with Seitan and Ssam Sauce

Korean Lettuce Wraps

with Seitan and Ssam Sauce

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dinner

If you’re a fan of sweet and spicy Korean barbecue then you’re in for a treat. Tangy red miso and gochujang Ssam is balanced out with a sweet and cool cucumber sauce. The protein in this dish comes from seitan, which is also high in essential amino acids and iron. All of these flavors, along with hearty brown rice, come together wrapped up in a neat lettuce package.

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SERVINGS
2
PREP & COOK TIME
40 min
CALORIES
680
FAT
19g
CARBOHYDRATES
83g
PROTEIN
39g

MAIN INGREDIENTS

  1. ¾ cup short grain brown rice
  2. 1 pack seitan
  3. Fresh cilantro
  4. 1 Persian cucumber
  5. 1 lime
  6. 1 serrano chile
  7. 1 tbsp rice vinegar
  8. 1 shallot
  9. 1 tsp red miso paste
  10. 1 tbsp gochujang
  11. 1 head butter lettuce
  12. 1 tbsp vegetable oil*
  13. Salt and pepper*
  14. *Not Included

TOOLS

  • Baking sheet
  • Large nonstick skillet
  • Small saucepan
  • Whisk

INSTRUCTIONS

1
Cook the rice
Preheat the oven to 425°F. To a small saucepan, add the rice, 1¼ cups water, and a pinch of salt. Bring to a boil and reduce heat to low. Cook rice, covered, until all water is absorbed, about 30 to 35 minutes. Turn off heat, and leave covered for 10 minutes. Fluff rice with a fork.
2
Seitan starter
Remove the seitan from the package and pat dry with a paper towel. Finely chop the seitan.
3
Veg prep
Pick the cilantro leaves, discard the tough stems, and finely mince. Finely chop the cucumber. Halve the lime. Finely dice half of the serrano chili. Slice the other half into rounds. In a small bowl, combine the chopped cilantro, diced serrano, cucumber, rice vinegar, and juice of the lime. Season with salt and stir to combine. Reserve the sliced serrano pepper.
4
Make the ssam sauce
Peel and mince the shallot. Add shallot to a small bowl with the red miso paste, as much or as little gochujang as you’d like, and 2 tbsp water. Whisk to combine.
5
Hot skillet
Place a large nonstick skillet over medium-high heat and add 1 tbsp vegetable oil. Once the skillet is hot, add the seitan, a pinch of salt, and cook, stirring occasionally, until browned in places, about 6 to 8 minutes. While the seitan is cooking, separate the butter lettuce leaves.
6
That’s a wrap!
To build your wraps, divide the cooked rice between the butter lettuce leaves. Top with seitan, sliced serrano chili, and layers of the ssam sauce and cool cucumber sauces. Enjoy!