Mushroom "Bulgogi" Ssambap with Spicy Ssam Sauce

Directions

1. 1
   Place mushrooms in a medium bowl and cover with water. Cover and refrigerate until the insides of the mushrooms are tender and soft, at least 12 hours and up to 1 day.
2. 2
   Combine gochujang, vinegar, 2 teaspoons sugar and 1 teaspoon garlic in a small bowl.
3. 3
   Combine soy sauce, sugar, garlic, 1 tablespoon sesame oil and pepper in a small bowl.
4. 4
   Whisk until the sugar is dissolved. Cover and refrigerate for at least 12 hours and up to 1 week.
5. 5
   Whisk until the sugar is dissolved.
6. 6
   Lift the mushrooms from the soaking liquid and squeeze out any excess water. Separate the stems from the caps. Slice the caps into 1/4-inch-thick slices. Trim stem ends, then tear the stems lengthwise into thin strips (or use a knife and thinly slice them).
7. 7
   Place the mushroom caps and stems in a small bowl; add 2 tablespoons of the bulgogi sauce and toss to coat.
8. 8
   Heat 1 tablespoon canola oil in a medium skillet over medium heat.
9. 9
   Add the mushrooms; cook, stirring, until golden brown, 3 to 4 minutes.
10. 10
    Transfer the mushrooms to a bowl.
11. 11
    Add the remaining 1 tablespoon canola oil to the pan.
12. 12
    Add onion and carrot; cook, stirring, until tender, 3 to 4 minutes. Return the mushrooms to the pan and mix well with the onion and carrot. Cook, stirring constantly, until the vegetables are fully cooked and the onion is starting to brown, 2 to 3 minutes.
13. 13
    Add the remaining bulgogi sauce and toss to coat the vegetables. Cook, stirring, until the sauce is fully absorbed by the vegetables, 2 to 3 minutes. Stir in scallion greens and remove from the heat.
14. 14
    Add 1 teaspoon sesame oil and toss again.
15. 15
    Transfer the mushroom "bulgogi" to a large plate or platter; sprinkle with sesame seeds.
16. 16
    Serve with lettuce leaves, rice and ssam sauce. To assemble ssambap, put a lettuce leaf in your palm and top with spoonfuls of rice and mushroom "bulgogi."
17. 17
    Drizzle with ssam sauce, shape into a bite-size ssambap pouch and enjoy.