Name: Korean Chicken Lettuce Cups Vibrant Fresh Way to Make Dinner Real
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Fusion
Ingredients: butterhead lettuce such as Bibb or Boston lettuce substitute romaine lettuce or iceberg lettuce wash and dry the leaves before serving; 1.32 lb chicken thigh skinless boneless 600g remember to remove the skin if not your filling will be very oily if your chicken has a lot of fat either remove it or use less cooking oil; 4 Tablespoons Gochujang paste You want the gochujang in the tub usually a red tub and not the gochujang sauce in the squeeze bottle if you can’t get Korean Gochujang where you live click through for a homemade recipe; 2½ Tablespoons Mirin Although this is a Japanese condiment I use it for its sweetness If you want to be authentically Korean use soju and increase the amount of white sugar added; 1½ Tablespoons Light Soy Sauce You can substitute with fish sauce but not with salt sweet soy or dark soy; 1 Tablespoon White Sugar; ½ Tablespoons Sesame oil; 1 teaspoon Gochugaru these Korean red chili flakes are optional to make the dish more spicy you can add some Korean chili powder Go sparingly though as it can be very spicy the spiciness varies from harvest to harvest start with ½ teaspoon taste and increase to 1 teaspoon if necessary; vegetable oil Neutral oil for stir-frying; 5 cloves Fresh Garlic peeled and minced; 1 inch Fresh Ginger Peel off the skin with the back of a spoon then mince; Optional Garnish Scallion Sliced; 1 Tablespoon white sesame seeds dry toasted

Description

Korean Chicken Lettuce Cups offer bold, savory flavors perfect for an easy dinner or weeknight family meal. These ground chicken lettuce wraps bring vibrant Korean ground chicken taste to your table quickly and deliciously.

Ingredients

Scale

butterhead lettuce such as Bibb or Boston lettuce substitute romaine lettuce or iceberg lettuce wash and dry the leaves before serving
1.32 lb chicken thigh skinless boneless 600g remember to remove the skin if not your filling will be very oily if your chicken has a lot of fat either remove it or use less cooking oil
4 Tablespoons Gochujang paste You want the gochujang in the tub usually a red tub and not the gochujang sauce in the squeeze bottle if you can’t get Korean Gochujang where you live click through for a homemade recipe
2½ Tablespoons Mirin Although this is a Japanese condiment I use it for its sweetness If you want to be authentically Korean use soju and increase the amount of white sugar added
1½ Tablespoons Light Soy Sauce You can substitute with fish sauce but not with salt sweet soy or dark soy
1 Tablespoon White Sugar
½ Tablespoons Sesame oil
1 teaspoon Gochugaru these Korean red chili flakes are optional to make the dish more spicy you can add some Korean chili powder Go sparingly though as it can be very spicy the spiciness varies from harvest to harvest start with ½ teaspoon taste and increase to 1 teaspoon if necessary
vegetable oil Neutral oil for stir-frying
5 cloves Fresh Garlic peeled and minced
1 inch Fresh Ginger Peel off the skin with the back of a spoon then mince
Optional Garnish Scallion Sliced
1 Tablespoon white sesame seeds dry toasted

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Instructions

Cut the chicken into 1 inch pieces after taking it out of the refrigerator.
Combine gochujang, soy sauce, sugar, mirin, sesame oil, and gochugaru chili in a bowl and mix until smooth.
Coat the chicken in the marinade thoroughly and let it sit for 20 minutes to absorb flavor and come to room temperature.
Heat vegetable oil in a pan on medium-high heat then add minced ginger and garlic, stir-fry until fragrant.
Add the marinated chicken chunks into the pan and cook while stirring regularly until fully cooked, about 7 to 10 minutes.
Spoon the cooked chicken filling into each lettuce leaf and garnish with sliced scallions and toasted sesame seeds as desired.

Notes

You can serve the lettuce cups assembled or keep the filling and leaves separate for a DIY style meal
Store leftover chicken filling and lettuce separately in the refrigerator for up to 2 days
Make sure to reheat the filling thoroughly before serving
The marinade can also be grilled for a Korean BBQ variation

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Appetizer, Main Course, Side Dish
Method: Stovetop
Cuisine: Fusion, korean

Nutrition

Calories: 261kcal
Sugar: 7g
Sodium: 604mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 3g + 3g
Trans Fat: 0.03g
Carbohydrates: 15g
Fiber: 1g
Protein: 31g
Cholesterol: 142mg