Korean Lettuce Wraps

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.

Remove the seitan from the package and pat dry with a paper towel. Finely chop the seitan.

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.

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.

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.

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!