lunch · korean
Korean BBQ Chicken Lettuce Wraps
Sticky charred gochujang chicken in cold, crisp lettuce. 46g protein.
Thinly sliced chicken thighs marinated in gochujang, soy, garlic, ginger and grated apple, then seared in a ripping-hot skillet until the edges char and the sugars go sticky. Wrapped in cold butter lettuce with rice, quick cucumber pickles, kimchi and a dab of funky ssam sauce, it's the Korean BBQ table at home. The grated apple brings the fruity sweetness Asian pear gives a classic marinade.
8.6 g protein per 100 kcal · USDA FoodData Central
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Join the waitlistIngredients
Gochujang chicken
- 1¾ lb boneless skinless chicken thighs, trimmed and sliced ¼ inch thick795 g boneless skinless chicken thighs, trimmed and sliced ¼ inch thick
- ¼ cup low-sodium soy sauce59 ml low-sodium soy sauce
- 2 tbsp gochujang38 g gochujang
- 1 tbsp honey15 ml honey
- ½ small apple, peeled and finely grated½ small apple, peeled and finely grated
- 1 tbsp toasted sesame oil1 tbsp toasted sesame oil
- 4 cloves garlic, finely grated4 cloves garlic, finely grated
- 1 tbsp finely grated fresh ginger1 tbsp finely grated fresh ginger
- ½ tsp black pepper½ tsp black pepper
- 1 tbsp avocado oil, for searing1 tbsp avocado oil, for searing
Quick cucumber pickles
- ½ English cucumber, thinly sliced½ English cucumber, thinly sliced
- 2 tbsp unseasoned rice vinegar30 ml unseasoned rice vinegar
- 1 tsp granulated sugar1 tsp granulated sugar
- ¼ tsp kosher salt¼ tsp kosher salt
- ¼ tsp red pepper flakes¼ tsp red pepper flakes
Ssam sauce
- 1 tbsp gochujang1 tbsp gochujang
- 1 tbsp white miso paste1 tbsp white miso paste
- 1 tsp toasted sesame oil1 tsp toasted sesame oil
- 1 tsp honey1 tsp honey
- 1 tbsp water1 tbsp water
To serve
- 2 heads butter lettuce, leaves separated, washed and dried2 heads butter lettuce, leaves separated, washed and dried
- 2 cups cooked short-grain white rice, warm; cook it while the chicken marinates (about ⅔ cup dry)315 g cooked short-grain white rice, warm; cook it while the chicken marinates (about ⅔ cup dry)
- ½ cup kimchi, chopped75 g kimchi, chopped
- 3 green onions, thinly sliced3 green onions, thinly sliced
- 2 tsp toasted sesame seeds2 tsp toasted sesame seeds
Method
- Whisk the soy sauce, 2 tbsp gochujang, 1 tbsp honey, grated apple, 1 tbsp sesame oil, garlic, ginger and pepper in a bowl. Add the sliced…
- Every step, timer and tip for this one…
7 steps with tap-to-start timers, cook mode, Nonna on call, and every ingredient straight onto your grocery list. Coming soon to iPhone.
Join the waitlistKeeping it: The cooked chicken keeps 4 days in the fridge and the pickles a week. Reheat the chicken in a hot skillet for 2 to 3 minutes so the edges crisp up again; wash and dry the lettuce on the day.
Nutrition per serving computed from ingredient weights × USDA FoodData Central. Estimates, not medical advice.
