What you need:

For Bulgogi Filling:

• 2 tablespoons neutral oil
• 1 package TMRW BBQ Protein Shreds
• 1 white onion, peeled and thinly sliced
• 1 green pear, cored and thinly sliced to ¼ inch matchstick
• 4 cloves garlic, minced
• 1/4 cup soy sauce
• 3 tablespoons Mirin
• 3 tablespoons dark brown sugar
• 2 T gochujang
• Salt and pepper to taste

For Assembly:

• 1 head butter lettuce
• ½ cup bell pepper, ¼ inch matchstick
• ½ bunch green onion, slant cut
• ½ cup carrot, peeled, ¼ inch matchstick
• Toasted sesame seeds

Instructions:

1. Heat a nonstick pan over medium high heat and add 2 tablespoons of neutral oil.
2. Once the oil is hot, add the onion and cook until translucent and starting to caramelize, approximately 5 minutes.
3. Add 1 pack of TMRW BBQ Protein Shreds and break apart with a spatula or wooden spoon.
4. Cook until all sides are caramelized, approximately 6-8 minutes. Reduce the heat if they begin to brown too quickly.
5. Once Caramelized, add the matchstick pear and garlic, and cook for approximately 4 minutes.
6. In a separate cup, mix the soy sauce, mirin, dark brown sugar, and gochujang, and mix until smooth.
7. Add the sauce to the filling and thoroughly combine. Add salt and pepper to taste.
8. Once the sauce starts to boil, reduce the heat to low, and allow to reduce until it becomes a thick, sticky sauce, approximately 3-5 minutes.
9. Remove from heat and begin assembly.

To assemble:

1. Pull apart the large leaves of the butter lettuce, and add 2 heaping tablespoons of bulgogi filling.
2. Top with green onion, carrot and red pepper and some toasted sesame seeds