Korean Chicken Lettuce Wraps

Patrick recently went to Korea and it got me thinking about how I know practically nothing about Korean food.  Enter hot Korean chili paste – this amazing condiment is becoming more and more popular because of its deep spicy flavor.  A little goes a long way and of course they have to sell them in pretty big tubs so I am sure to post more recipes soon!  It’s called gochujang paste and there are a million uses for it.

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One I am pretty excited about is mixing it in with beef for spicy Korean hamburgers.  The great thing about pastes like this is that they have so much flavor you don’t have to mess around with that many additional ingredients.  I decided to combine it with ground chicken and made lettuce rolls for a super-fast, healthy weeknight meal.  Add some rice on the side and you have a complete dinner in less than 30 minutes.  Does anyone have a great recipe for this paste??

Korean Chicken Lettuce Wraps (printable version at the end of the post)

Inspiration:  that gochujang paste sitting in my pantry
Special Equipment:  none

  • 1 head Boston or bibb lettuce
  • 2 tablespoons canola oil
  • 1 onion, chopped
  • 2 cloves of garlic, chopped
  • 1 inch piece of ginger, peeled and chopped finely
  • 1 pound ground chicken
  • 1 – 2 tablespoons gochujang paste
  • 1 tablespoon soy sauce
  • 1 tablespoon black vinegar or rice vinegar
  • 3 scallions, sliced
  • 1-2 fresh chilis, sliced (I used fresnos)
  • 1 teaspoon seseame seeds

Separate the leaves of the lettuce so they can be used as the wraps, set aside.  In a large skillet heat 1 tablespoon of canola oil over medium high heat.  Add the onion and cook for 3 minutes or so until softening.  Add the garlic and ginger and cook for 1 minute, being careful not to let the garlic burn.  Add the chicken and additional oil if necessary.  Use your cooking utensil to break up the chicken and cook until fully cooked through, about 4 to 5 minutes.  Add the gochujang paste, soy sauce and vinegar and stir to combine.  Lower the heat to medium low and cook for about a minute more, the liquid should mostly be incorporated but you don’t want to dry it out.  Sprinkle the chicken with the sesame seens and serve immediately with the lettuce, scallions and chili.

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Korean Chicken Lettuce Wraps

  • Servings: 3-4
  • Time: 10 minutes
  • Print

Special Equipment:  none

  • 1 head Boston or bibb lettuce
  • 2 tablespoons canola oil
  • 1 onion, chopped
  • 2 cloves of garlic, chopped
  • 1 inch piece of ginger, peeled and chopped finely
  • 1 pound ground chicken
  • 1 – 2 tablespoons gochujang paste
  • 1 tablespoon soy sauce
  • 1 tablespoon black vinegar or rice vinegar
  • 3 scallions, sliced
  • 1-2 fresh chilis, sliced (I used fresnos)
  • 1 teaspoon seseame seeds

Separate the leaves of the lettuce so they can be used as the wraps, set aside.  In a large skillet heat 1 tablespoon of canola oil over medium high heat.  Add the onion and cook for 3 minutes or so until softening.  Add the garlic and ginger and cook for 1 minute, being careful not to let the garlic burn.  Add the chicken and additional oil if necessary.  Use your cooking utensil to break up the chicken and cook until fully cooked through, about 4 to 5 minutes. Add the gochujang paste, soy sauce and vinegar and stir to combine.  Lower the heat to medium low and cook for about a minute more, the liquid should mostly be incorporated but you don’t want to dry it out.  Sprinkle the chicken with the sesame seens and serve immediately with the lettuce, scallions and chili.

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