Korean Bibimbop Lettuce Wrap
8 Romaine Lettuce Spears
1 cup cooked sushi rice
1 teaspoon sesame seeds
3 teaspoons sesame oil
1 carrot sliced into ribbons with a vegetable peeler
3 ounces shiitake mushrooms, stems removed and sliced thinly
1 zucchini sliced into thin ribbons
8 quail eggs
Korean chili sauce:
1 tablespoon Korean Chili paste
1 teaspoon sesame oil
1 teaspoon rice vinegar
1 teaspoon water
1/2 teaspoon sugar
Nori Flakes for garnish
1- Warm a skillet over medium heat with a teaspoon of sesame oil. Sauté the carrots for 3 minutes until tender. Remove carrots and reserve warm on a plate. Add another teaspoon of sesame oil to the pan and heat over medium heat. Add the mushrooms and sauté for 4 minutes until wilted and cooked through. Remove mushrooms from the pan and reserve warm with the carrots. Add another teaspoon of sesame oil to the pan and heat over medium heat. Add the zucchini ribbons and cook for 2 minutes until tender. Remove from the pan and reserve with the other vegetables.
2- Arrange lettuce spears on a platter. Put a spoonful of cooked rice into the lettuce, sprinkle with sesame seeds. Place a little of the carrots, mushrooms and zucchini in each lettuce wrap.
3- Heat a little more sesame oil in the pan and cook the quail eggs over low heat, sunny side up.
4- Top each lettuce spear with a quail egg. Drizzle a little chili sauce and a few nori flakes on each lettuce wrap. Serve immediately.
For the Korean Chili Sauce:
Combine all the ingredients together in a bowl with a whisk. Will keep in the refrigerator for up to 2 weeks.