KOREAN BARBECUE LETTUCE WRAPS
Steps:
- 1. In a small bowl, whisk the soy sauce, bourbon, brown sugar, garlic, and ½ teaspoon sesame oil until the sugar dissolves. Place the steak in a large resealable plastic bag and pour the marinade on top. Seal and massage the marinade into the meat. Let stand at room temperature while you heat the grill or refrigerate for up to 4 hours. 2. Heat an outdoor grill to medium-high or heat a cast-iron grill pan on the stovetop. 3. When the grill is ready, remove the steak from the bag and wipe off any excess marinade. Pour the marinade into a small saucepan. Grill the steak for 12 minutes, turning once halfway through, for medium-rare. Transfer to a cutting board and let rest for 5 minutes. 4. Meanwhile, bring the marinade to a boil and boil for 3 minutes. Reduce the heat to low and whisk in the gochujang and remaining ½ teaspoon sesame oil until well-combined. 5. Cut the steak across the grain into thin slices. Divide the rice and steak among the lettuce leaves. Drizzle with the sauce and top with the scallions.
ASIAN LETTUCE WRAPS
Steps:
- 1 head Boston lettuce, leaves separated, cleaned and dried In a skillet over medium-high heat, add the vegetable oil and saute beef until brown. Stir in ginger, scallions, garlic, soy sauce, red pepper flakes, and hoisin and cook for 1 minute. Remove from the heat and stir in the peanuts. Season with salt and pepper and serve warm wrapped in lettuce cups.
KOREAN CHICKEN LETTUCE WRAPS
Chicken lettuce wraps are an adventurous way to introduce new flavors and cuisines to your table of eaters. They're a lot like tacos-handheld and highly customizable-and often very fast to prepare. For this Korean-inspired version, we let chicken marinate in big-flavor ingredients-gochujang, sesame oil, soy sauce, and brown sugar. Think of gochujang as Korean steak sauce, adding savory depth to the chicken. You can find it at many supermarkets, or substitute equal parts Sriracha and white/yellow miso (soybean paste). The marinated chicken only needs a quick sauté before you pair it with crunchy refreshing toppings like cucumber and green onions and a crisp Bibb lettuce leaf.
Provided by Laraine Perri
Time 2h20m
Yield Serves 4 (serving size: 3 lettuce wraps and 1 1/2 teaspoons sauce)
Number Of Ingredients 13
Steps:
- Combine first 6 ingredients in a large zip-top plastic bag. Place 2 tablespoons soy sauce mixture in a small bowl; set aside. Add chicken slices to remaining soy sauce mixture in bag; seal. Refrigerate 2 hours.
- Cook rice according to package directions.
- Remove chicken from bag; discard marinade. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 2 minutes on each side or until done. Sprinkle sesame seeds over chicken. Place 3 tablespoons rice in each lettuce leaf; top each lettuce leaf with 1/3 cup chicken mixture, 2 cucumber slices, and about 1 1/2 teaspoons green onions. Serve with reserved 2 tablespoons soy sauce mixture.
Nutrition Facts : Calories 428, Carbohydrate 49 g, Cholesterol 73 mg, Fat 12.4 g, Fiber 4 g, Protein 30 g, SaturatedFat 1.9 g, Sodium 567 mg
SRIRACHA CHICKEN LETTUCE WRAPS
Make and share this Sriracha Chicken Lettuce Wraps recipe from Food.com.
Provided by gailanng
Categories Chicken Thigh & Leg
Time 1h25m
Yield 2 serving(s)
Number Of Ingredients 18
Steps:
- For the marinade: Combine all ingredients and whisk together. Pour over the chicken thighs in a large ziplock bag and refrigerate at least 1 hour or up to overnight.
- Heat the grill. Oil the grill grates. When the grill is ready, place on the chicken thighs, keeping an even layer of marinade, if possible, which will provide caramelization. Grill about 2 minutes, then turn 45 degrees to get grill marks. Grill another 2 min before flipping, then repeat on the other side. This should take about 8 minutes and the thighs should be bare char marks and perfectly cooked through on the inside. About 3 minutes before the thighs are finshed, place the prepared green onions on the grill. Allow the thighs to rest for about 10 minutes then slice against the grain.
- To build a wrap, open a lettuce leaf. Place in a bit of chicken, fresh cilantro, grilled green onions and top it off with a generous amount of Sriracha.
Nutrition Facts : Calories 638.8, Fat 38.1, SaturatedFat 5.2, Cholesterol 236.1, Sodium 2312.7, Carbohydrate 10.3, Fiber 3.1, Sugar 2.3, Protein 63
KOREAN LETTUCE WRAPS
Make and share this Korean Lettuce Wraps recipe from Food.com.
Provided by Dancer
Categories Rice
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Drain the tofu and place it in a strainer for 30 minutes.
- Heat a wok or no-stick pan over high heat.
- Add oil; coat wok or pan.
- Add pork, scallions and garlic.
- Stir-fry for 3 to 4 minutes or until brown.
- Crumble in the tofu, add the Hoisin sauce, and soy.
- Heat through, remove from the heat and stir in the sesame oil and chile paste.
- To serve, spoon some pork mixture and rice onto lettuce leaves; wrap to enclose.
- Eat with a little soy as a dipping sauce.
KOREAN CHICKEN WRAP RECIPE - (4.8/5)
Provided by hanley89
Number Of Ingredients 17
Steps:
- 1.In a medium bowl, combine hoisin sauce, soy sauce, honey, ginger, garlic,chili-garlic sauce and sesame oil, Season with salt and pepper. Add chicken, combine and marinate in the refrigerator for one hour 2.Remove Chciken from marinade, reserve the marinade for brushing the chicken when grilling. 3. Cook chicken over medium heat for 10 minutes, turning once. Brush with sauce. Cook until golden brown, about 3 minutes or until cooked 4.Transfer chicken to cutting board and let stand for 5 minutes. then cut into 1/2 inch strips 5.Arrange Chicken and lettuce on a platter and serve with hoisin sauce, carrots , cucumbers and scallions in separate bowls Note: can also layer as a salad;lettuce,chicken, carrots, cucumbers and scallions and drizzle hoisin sauce over salad or serve over brown rice
CHICKEN AND MUSHROOM BULGOGI LETTUCE WRAPS
The savory Korean bulgogi marinade in this recipe is made with pantry items and livens up just about anything you put it on. Here, the soy-scallion-ginger marinade is used on boneless, skinless chicken thighs, but it can also be brushed on tofu, zucchini or bell peppers for a satisfying vegetarian meal. As the meat cooks, the marinade caramelizes into a sweet-salty sticky glaze that coats the chicken. Serving the grilled chicken and vegetables in lettuce cups is a fun way to enjoy the meal. Korean condiments like kimchi and gochujang are traditional bulgogi accompaniments, but shredded cabbage, salsa or even guacamole would also work. Leftovers can be refrigerated overnight, then chopped and tossed with salad greens.
Provided by Kay Chun
Categories dinner, lunch, poultry, vegetables, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large bowl, combine soy sauce, scallions, garlic, ginger, sugar, pepper and 2 tablespoons oil and mix well. Add chicken and onions and toss to evenly coat. Let stand for 15 minutes.
- Heat a cast-iron griddle or grill pan over medium-high and lightly grease with oil. Toss mushrooms in remaining 1 tablespoon oil. Arrange half of the chicken, onions and mushrooms in a single layer. Grill until chicken is caramelized and cooked through, turning all ingredients every few minutes, 8 to 10 minutes. Transfer to serving plate. Repeat with remaining chicken and vegetables.
- Serve chicken bulgogi, onions and mushrooms with lettuce leaves for wrapping. Fill lettuce cups with rice (if using), chicken and vegetables. Top with any combination of kimchi, gochujang and sesame oil. Wrap and enjoy.
CHICKEN LETTUCE WRAPS
These are so yummy! They taste really close to the lettuce wraps that you can order from that famous Asian restaurant chain. The number of servings will depend on if this is an appetizer or main course for you and how big you make them. If an appetizer, then maybe 6 servings; if a main dish, then 4 servings.
Provided by tierncooks
Categories Appetizers and Snacks Wraps and Rolls
Time 50m
Yield 6
Number Of Ingredients 15
Steps:
- Cook and stir ground chicken in a large skillet until the meat is crumbly and no longer pink, about 10 minutes. Drain excess grease. Stir red bell pepper into chicken; cook and stir until pepper is slightly softened, about 5 more minutes.
- Whisk 1/2 cup soy sauce, rice wine vinegar, ginger, 5 dashes hot pepper sauce, and sesame oil in a bowl; pour over chicken mixture. Cook and stir chicken mixture with sauce over low heat until flavors have blended, 5 to 10 minutes.
- Mash peanut butter with hot water in a small bowl until smooth; stir 3 tablespoons soy sauce and 5 dashes hot pepper sauce into the mixture. Set dipping sauce aside.
- Form lettuce leaves into cup shapes and fill with chicken mixture. Top lettuce wraps with shredded carrots, sprinkle with green onion and cilantro, and a spoonful of peanut dipping sauce.
Nutrition Facts : Calories 292.1 calories, Carbohydrate 10.7 g, Cholesterol 65.8 mg, Fat 13.1 g, Fiber 3.2 g, Protein 33.8 g, SaturatedFat 2.2 g, Sodium 1892.9 mg, Sugar 4.4 g
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30-MINUTE KOREAN CHICKEN LETTUCE WRAPS - LITTLE BROKEN
From littlebroken.com
4.9/5 (13)Total Time 30 minsCategory MainCalories 248 per serving
- In a bowl, whisk together the soy sauce, brown sugar, sesame oil, and chili garlic sauce. Season with salt and pepper, to taste. Add chicken to the marinade and toss around to coat evenly. Cover and refrigerate 1 hour up to overnight.
- Heat oil in a large non-stick skillet over medium-high heat. When hot, add chicken with the marinade and cook for about 3-5 minutes or until cooked through, stirring frequently. Do not overcrowd the chicken. Cook in batches if need to. Sprinkle the cooked chicken with sesame seeds
- To assemble a chicken wrap: Add chicken to a lettuce wrap. Top with cucumbers, green onions, and cilantro. If desired, add a drizzle of sweet chili sauce and serve with lime wedges.
KOREAN CHICKEN LETTUCE WRAPS - INQUIRING CHEF
From inquiringchef.com
4.8/5 (12)Total Time 35 minsCategory Main DishCalories 516 per serving
- Make sauce by whisking together soy sauce, 6 Tbsp water, brown sugar, ketchup, Gochujang, rice vinegar, and toasted sesame oil. Set aside.
- Heat a wok or large skillet over medium-high heat. Add cooking oil and when it begins to shimmer, add ground chicken. Saute, breaking the chicken apart, until chicken is nearly cooked through, 5 to 6 minutes.
KOREAN CHICKEN LETTUCE WRAPS - FIT FOODIE FINDS
From fitfoodiefinds.com
5/5 (4)Total Time 20 minsCategory DinnerCalories 375 per serving
- Heat a large deep nonstick skillet over high heat, spray with oil and add the ground chicken. Cook, breaking the meat up with a wooden spoon until cooked through, about 5 minutes. Add the onion, garlic and ginger and cook 1 minute. Pour the sauce over the chicken, cover and simmer on medium-low 5 minutes.
- To assemble the lettuce wraps, place 3 tablespoons brown rice over each leaf, top with 3 1/2 tablespoons of chicken, Gochujong, sesame seeds and scallions. Wrap the leaves over the rice and meat into little burrito like bundles and eat right away.
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