[Korean Recipes] Lettuce Wraps with Burrata, Shishito, Anchovy

Enamored with the Korean side dish, myulchi bokkeum, I set out to create a hand-held appetizer for our next dinner party.

Myulchi bokkeum (stir-fried anchovy) is positively addicting. Tiny crisp anchovies are tossed in a sweet, sticky, garlicky sauce. Kkwarigochu (shishito peppers) are blistered in a hot pan with a bit of oil. Kkwarigochu are thin-walled mild peppers with a fresh green vegetal flavor and just a whisper of heat. Every once in a while, though, you’ll come across a hot one! Beware…

Anchovies with peppers is a classic Korean banchan (side-dish). Burrata, a heavenly fresh mozzarella that is stuffed with a mixture of shreds of cheese and heavy cream. Pair them together in a lettuce wrap for a bite of fusion paradise. The textures of butter lettuce and soft cheese are contrasted by the crunchy anchovies. Savory salty flavors are balanced by sweet and creamy notes in a delightful little package. It’s sure to be a hit!

Lettuce Wraps with Burrata, Shishito Pepper, Stir-Fried Anchovy Recipe

In a wok or deep pan, heat 2 t. grapeseed oil. Add kkwarigochu and toss until the skins are blistered. Cut off the stems and set aside.

1 c. small dried anchovy
2 t. grapeseed oil

Heat oil in a medium sauté pan, add anchovy. Toss until crisp and golden brown, about 4 minutes.

1 T. soy sauce
2 T. mirin
2 T. water
1 t. sugar
1 t. minced garlic

Boil ingredients in a sauté pan until slightly syrupy. Add the crispy anchovies and toss to coat.

To assemble:

Arrange butter lettuce leaves on a serving dish. Place a bite-sized piece of burrata on each leaf. Add one or two peppers depending on size. Top with a spoonful of stir-fried anchovies.

Fold the lettuce into a wrap and enjoy a flavor & texture explosion.

This recipe and image sources are referred in website: Tastewiththeeyes.com. Thanks so much!