Tokachi Jingisukan Bulgogi-Style Wraps fuse Japanese pre-marinated lamb with Korean gochujang and sesame oil, served as interactive lettuce wraps perfect for a casual dinner party. The pre-seasoned lamb base means minimal prep while achieving authentic bulgogi depth.
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Place the thawed Tokachi Jingisukan lamb in a bowl. Add the gochujang and sesame oil, and mix well.
Add the sliced onion and shiitake mushrooms, and mix to combine.
Julienne the cucumber and carrot into thin strips for easy eating.
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.
To serve, wrap the cooked lamb and vegetables, along with kimchi, rice, or your favorite fillings, in lettuce leaves. Enjoy!
Store cooked lamb and vegetables in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet over medium heat before serving.
Yes, but you'll need to add soy sauce, sugar, and garlic to replicate the base seasoning of Tokachi Jingisukan before adding the gochujang and sesame oil.
Lettuce leaves, rice, kimchi, and perilla or shiso leaves are traditional options. Guests can customize their wraps with any or all of these components.
Cook over medium-high heat until the meat juices are released and both the vegetables and lamb are no longer raw; this typically takes 5–7 minutes depending on skillet size.
Yes, julienne the cucumber and carrot, slice the onion and mushrooms, and prepare the lettuce and perilla leaves a few hours ahead. Cook the lamb mixture just before serving.
No, this recipe centers on lamb. To make a vegetarian version, omit the meat and increase the mushrooms, add tofu or tempeh, and adjust seasoning.
