Korean-style Chicken Lettuce Wraps

Stuff your mouth with some of my Korean-style chicken lettuce wraps. I offer you my healthy take on a traditional Korean BBQ favorite.

Korean food is more than just eating dinner- it is a communal experience. I cannot count how many times I went out to eat Korean BBQ with various friends in Seoul. The only downside for me was that I don’t eat red meat, and Korean BBQ is always pork or beef. This motivated me to create a lettuce wrap recipe that involved chicken. And my mission was a success! These wraps are absolutely divine! I melt every time I get to eat this for dinner. If you are new to Korean cuisine, I encourage you to give this recipe a go!

Notes on how to set the table:

  • Place the chicken in the middle of the table for all to share
  • Each person gets their own individual rice bowl
  • Each person also gets their own Ssamjang (dip) dish
  • Serve the lettuce leaves on a platter or bowl. Your guests can rip off pieces of lettuce to make their individual wraps
  • Chopsticks recommended 😉

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Korean-style Chicken Lettuce Wraps (Stephanie Thiel)

Serves: 3-4

Ingredients:

  • 3 skinless and boneless chicken breasts
  • 1 cup coarsely chopped white or yellow onion (about 1 small onion)
  • 3 Tbsp. teriyaki sauce
  • 2 tsp. gochujang
  • Olive oil for cooking
  • Salt and pepper to taste
  • One head romaine or red leaf lettuce
    • Use a lettuce that is sweet (I don’t recommend green leaf because it is too bitter tasting)
  • Ssamjang (Korean soybean paste) to dip
  • White or brown rice (one bowl per person)

My favorite brand of teriyaki sauce to use:

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Method:

To cook the chicken:

  1. In a large skillet, saute the onions (with olive oil) on low-medium heat. Cook for 3-4 minutes.IMG_0739
  2. Chop the chicken breasts into bite size pieces. Add to the skillet and cook for about 5 minutes on medium heat. Salt and pepper to taste.IMG_0740
  3. Add the teriyaki sauce and gochujang. Stir until the sauces are evenly distributed on all chicken pieces. Cook on medium heat for about 5 minutes.IMG_0748
  4. Then, turn the stove heat to high. Cook until the liquids are cooked out and the chicken begins to nicely caramelize. (About 10 minutes).IMG_0749

Instructions to serve:

  1. Assemble and eat with your hands!
  2. Take a piece of lettuce (about 1/3 of a leaf).
  3. Place on the lettuce leaf about 1/2 Tbsp. rice, piece of chicken, and some Ssamjang paste.
  4. Wrap the lettuce around the contents. Then, proceed to stuff into your mouth.
  5. You of course can add more of less rice, chicken, or Ssamjang paste onto the lettuce wraps. You will learn what you want more or less of in each bite.

IMG_0800I would love to hear your feedback if you try this recipe! 🙂

 

Sesame Pasta N’ Greens Salad

Spinach, Pasta, & Bell Peppers- oh my! This salad is a blend of Asia and Italy, resulting in one delicious and addicting plate (or bowl).

I give credit to my mom for this salad. I don’t know how she came across this recipe, but in my mind it’s hers. She would make this salad frequently when I was growing up, and I would make sure there were no leftovers! This salad is seriously delectable. Not only that, but it’s simple to make and a sure crowd pleaser. Feel free to adjust all ingredients according to your preference- I hope you all enjoy!

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Sesame Pasta N’ Greens Salad

Serves: About 8 people

Ingredients:

  • Salad:
    • 1 bag (12 oz.) egg noodles, cooked and cooled
    • 1 bag baby spinach
    • 2 bell peppers, sliced or diced
      • I prefer using a mix of red, yellow and orange bell peppers
    • 1/2 cup almonds, chopped
  • Optional Salad Add-ons:
    • 4-6 cooked chicken breasts, shredded
    • 5-6 green onions sliced
    • Use sugar-diced almonds instead of regular ones
  • For the Dressing:
    • 1/3 cup red wine vinegar
    • 1/2 cup oil (vegetable or olive oil)
    • 1/3 cup soy sauce
    • 3 Tbsp. sugar
    • 1/4 cup sesame seeds (optional)
    • 1/4 cup fresh parsley (or use a small amount of dried parsley)
    • 1/2 tsp. salt
    • 1/2 tsp. pepper

Method:

  1. Cook the pasta according to package instructions. When done cooking, rinse, drain, and set aside to cool.
  2. Compile the salad: Combine pasta, spinach, bell peppers, almonds, and any other desired ingredients in a large bowl.
  3. To make the dressing: combine all ingredients in a mason jar, or similar container with an airtight lid. This makes it easy to shake all the ingredients together. Refrigerate. Shake again before use.
  4. Do not put the salad dressing on the salad until just before serving. If the dressing sits overnight on the salad, the texture will become wilty and quite frankly, gross. I like to keep the dressing in a bottle and let individuals put on accordingly.

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