Recipe
▤Recipe
Wwyseguide.com·Kaleb Wyse
Korean-Style Chicken Lettuce Cups Recipe - Wyse Guide
- Korean-style chicken lettuce cups use ground chicken cooked with gochujang, gochugaru, sesame oil, soy sauce, honey, ginger, garlic, and onion.
- The onions are sautéed first until soft, about 5 minutes, before the seasoned chicken mixture is added.
- The chicken mixture is cooked while breaking it into small bite-size pieces until browned and no pink remains, about 10–14 minutes.
- The dish is served in buttercrunch lettuce leaves as cups.
- Toppings include grated carrot, grated radish, chopped cilantro, crushed salted peanuts, and chili sauce.
- The recipe is designed as an easy, healthy, satisfying dinner rather than a full multi-course meal.
- The author highlights that assembling the cups while eating makes the meal fun.
- Ground chicken is presented as economical and good at absorbing the Korean flavors.
- Gochujang provides chili flavor with sweetness and fermented depth, while gochugaru adds Korean chili heat.
- Toasted sesame oil is emphasized as a key ingredient because it adds a strong, full flavor.
⊙ Ingredients
- 1 tbsp neutral oil
- 1 lb ground chicken
- 2 tbsp Gochujang (Korean chili paste)
- 1 ½ tbsp Gochugaru (Korean chili flakes)
- 2 tsp toasted sesame oil
- 1 tbsp soy sauce
- 1 tbsp honey
- 2 tsp grated ginger
- 3 cloves garlic minced
- 1 onion diced
- 2 heads buttercrunch lettuce broken down into individual leaves
- 1 large carrot grated
- 4 large radish grated
- ½ cup cilantro chopped
- ½ cup salted peanuts crushed
- chili sauce to taste
⊙ Ingredients
- 1 tbsp neutral oil
- 1 lb ground chicken
- 2 tbsp Gochujang (Korean chili paste)
- 1 ½ tbsp Gochugaru (Korean chili flakes)
- 2 tsp toasted sesame oil
- 1 tbsp soy sauce
- 1 tbsp honey
- 2 tsp grated ginger
- 3 cloves garlic minced
- 1 onion diced
- 2 heads buttercrunch lettuce broken down into individual leaves
- 1 large carrot grated
- 4 large radish grated
- ½ cup cilantro chopped
- ½ cup salted peanuts crushed
- chili sauce to taste
♪ Method
- 1Heat oil in a large skillet over medium-low and sauté the onion until soft, about 5 minutes.
- 2In a large bowl, combine the ground chicken, Gochujang, Gochugaru, toasted sesame oil, soy sauce, honey, grated ginger, and garlic until evenly mixed.
- 3Add the chicken mixture to the onions and cook, breaking it up into small bite-size pieces with a spatula, until evenly browned and no pink remains, 10-14 minutes.
- 4Remove the skillet from the heat and serve in lettuce cups topped with grated carrot, grated radish, chopped cilantro, crushed peanuts, and chili sauce.
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