Korean Spicy BBQ Chicken Lettuce Wrap
This dish features juicy, marinate chicken coated in a spicy and sweet Korean BBQ sauce, wrapped in crispy iceberg lettuce and paired with a refreshing gochujang salad. It's the perfect balance of flavor and texture that hits every craving!
Ingredients
Korean BBQ Chicken Lettuce Wrap
- 1 iceberg lettuce
- 1 lb chicken thigh
- 3 clove garlic, minced
- 2 tsp ginger , grated
- 2 tbsp light soy sauce
- 1 tbsp gochujang, (add more if you like spicy)
- 1 tsp gochugaru
- 1 tbsp mirin
- 1 tbsp rice vinegar
- 1 tbsp honey
Gochujang Salad
- 2 Persian or Japanese cucumber, thinly sliced
- 1 cup carrot, shredded
- ½ red onion, thinly sliced
- 2 clove garlic, minced
- 1 green onion, chopped
- 2-3 tbsp rice vinegar
- 1 tbsp gochujang
- 1 tsp gochugaru
- salt to taste
- 1 tbsp white sesame seeds
Spicy Mayo
- ⅓ cup Kewpie Mayo
- 2 tbsp gochujang , or Sriracha
Instructions
Korean BBQ Chicken
- In a bowl, combine chicken thigh, garlic, ginger, soy sauce, gochujang, gochugaru, mirin, rice vinegar, and honey. Mix until well combined. Cover and let it marinate in the refrigerator for at least 30 minutes or overnight.
- Grill or pan-fry the marinated chicken over medium high heat until both sides are cooked through and slightly charred. Chop the chicken into small pieces.
Gochujang Salad
- In a large bowl, add cucumber, carrot, red onion, garlic, green onion, rice vinegar, gochujang, gochugaru, salt, and white sesame seeds. Toss until well combined. Chill until ready to serve.
Spicy Mayo
- In a small bowl, mix Kewpie mayo and gochujang or Sriracha together. Taste and adjust spicy level based on your preference.
Assemble the Lettuce Wrap
- Take 2-3 leaves of iceberg lettuce. Add a scoop of bbq chicken, then top with gochujang salad. Drizzle spicy mayo on top, then roll it up like a burrito. Serve immediately and enjoy!
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