Best 4 Chicken And Mushroom Bulgogi Lettuce Wraps Recipes

Embark on a culinary adventure with "Chicken and Mushroom Bulgogi Lettuce Wraps," a tantalizing fusion of Korean and Western flavors. This delectable creation promises an explosion of taste in every bite. Tender chicken and succulent mushrooms are marinated in a savory blend of bulgogi sauce, garlic, ginger, and sesame oil, capturing the essence of Korean cuisine. Crisp lettuce leaves serve as sturdy vessels for these flavorful fillings, while a vibrant array of garnishes like julienned carrots, crunchy cucumber, and fresh herbs adds texture and color to each wrap. Prepare to savor a harmony of sweet, savory, and slightly spicy notes as you indulge in this delectable dish.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN AND MUSHROOM BULGOGI LETTUCE WRAPS

Chicken and Mushroom Bulgogi Lettuce Wraps image

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

Ingredients

1/2 cup low-sodium soy sauce
1/2 cup chopped scallions (about 5 scallions)
2 tablespoons minced garlic
1 (2-inch) piece fresh ginger, peeled and minced (2 tablespoons)
2 teaspoons turbinado sugar
1/2 teaspoon black pepper
3 tablespoons safflower or canola oil, plus more for greasing
1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch-thick slices
2 large yellow onions, peeled and cut into 1-inch wedges
8 ounces white button mushrooms, halved, or quartered if large
Lettuce leaves, such as green leaf, butter lettuce or romaine
Any combination of cooked short-grain rice, kimchi, gochujang or toasted sesame oil, for serving

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

Chicken Lettuce Wraps image

Provided by Food Network

Categories main-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

6 large dried Chinese mushrooms
Drizzle of extra-virgin olive oil
1/2 large onion, peeled and finely chopped
2 pounds lean ground chicken
3 tablespoons mirin or white wine
1 tablespoon sesame oil
1 tablespoon sesame seeds
1 tablespoon oyster sauce
1 tablespoon light soy sauce
One 8-ounce can water chestnuts, chopped
1 clove garlic, peeled and crushed
6 spring onions (scallions), chopped
2 to 3 tablespoons plum sauce
2 to 3 heads radicchio, leaves separated

Steps:

Soak the Chinese mushrooms in hot water until soft, about 5 minutes. Then finely chop.
Heat the olive oil in a large nonstick pan and cook the onion for a few minutes. Add the mushrooms and cook for another 2 minutes. Add the ground chicken and cook for 4 to 6 minutes, mixing the meat with the other ingredients as it cooks, so it breaks up into little pieces. Add the mirin or wine followed by the sesame oil, sesame seeds, oyster sauce, soy sauce, water chestnuts and garlic. Cook for a few minutes and let the mixture caramelize. Add the spring onions and remove from the heat. Spread a bit of plum sauce on the inside of each radicchio leaf. Then top with a spoonful of the chicken mixture. A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

SKILLET CHICKEN BULGOGI

Skillet Chicken Bulgogi image

This is a quick and easy, but very tasty meal. You can substitute the chicken with beef or pork for variety. My wife and I absolutely love this recipe, and it only takes 30 minutes with very few dirty dishes! Serve over rice.

Provided by daveparks4

Categories World Cuisine Recipes Asian Korean

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

¼ cup chopped onion
5 tablespoons soy sauce
2 ½ tablespoons brown sugar
2 tablespoons minced garlic
2 tablespoons sesame oil
1 tablespoon sesame seeds
½ teaspoon cayenne
salt and ground black pepper to taste
1 pound skinless, boneless chicken breasts, cut into thin strips

Steps:

Whisk onion, soy sauce, brown sugar, garlic, sesame oil, sesame seeds, cayenne pepper, salt, and black pepper together in a bowl until marinade is smooth.
Cook and stir chicken and marinade together in a large skillet over medium-high heat until chicken is cooked through, about 15 minutes.

Nutrition Facts : Calories 268.9 calories, Carbohydrate 13.2 g, Cholesterol 69.2 mg, Fat 11.6 g, Fiber 0.7 g, Protein 27.5 g, SaturatedFat 2.1 g, Sodium 1230 mg, Sugar 9.1 g

BEEF BULGOGI LETTUCE WRAPS

Beef Bulgogi Lettuce Wraps image

Set out the bulgogi meat, rice, lettuce, and dipping sauce and let everyone wrap the fixings into bundles.

Provided by Elissa

Categories Appetizers and Snacks Wraps and Rolls

Time 2h25m

Yield 6

Number Of Ingredients 16

Ingredients

1 ½ pounds beef flank steak
⅓ cup reduced-sodium soy sauce
4 green onions, cut in 1-inch pieces
1 tablespoon sake
1 tablespoon sesame oil
4 teaspoons white sugar
3 cloves garlic, minced
2 teaspoons grated ginger root
1 teaspoon ground black pepper
1 tablespoon gochujang (Korean hot pepper paste)
1 teaspoon soy sauce
1 teaspoon sesame oil
1 tablespoon sesame seeds, toasted
4 cups hot cooked short-grain rice
½ English cucumber, sliced
1 head Boston lettuce, separated into leaves

Steps:

Freeze beef partially, until firm, about 1 hour. Slice across the grain into 1/2-inch slices.
Combine 1/3 cup soy sauce, green onions, sake, 1 tablespoon sesame oil, sugar, garlic, ginger, and black pepper in a large bowl. Add beef; toss to coat. Cover with plastic wrap and refrigerate until sauce flavors are absorbed, 1 to 3 hours.
Stir gochujang, 1 teaspoon soy sauce, and 1 teaspoon sesame oil together in a bowl.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange marinated beef on a rimmed baking sheet.
Broil beef; stirring frequently, until glazed and dark brown, and nearly all marinade has evaporated, 15 to 20 minutes. Sprinkle with sesame seeds.
Arrange cooked beef, rice, and cucumber in serving bowls. Wrap portions of each in lettuce and dip into the gochujang sauce.

Nutrition Facts : Calories 368.9 calories, Carbohydrate 44.6 g, Cholesterol 35.6 mg, Fat 12.3 g, Fiber 2.4 g, Protein 18.2 g, SaturatedFat 4.1 g, Sodium 582.4 mg, Sugar 4.6 g

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and tools ready to go. This will help you stay organized and avoid scrambling around in the kitchen.
Use a sharp knife: A sharp knife is essential for slicing the chicken and mushrooms thinly. This will help them cook evenly and quickly.
Marinate the chicken: Marinating the chicken in a mixture of soy sauce, sesame oil, garlic, and ginger will help to tenderize it and add flavor.
Cook the chicken and mushrooms over high heat: This will help to sear the chicken and mushrooms and prevent them from becoming dry.
Use a variety of vegetables: In addition to lettuce, you can also use other vegetables such as bell peppers, carrots, and cucumbers in your wraps.
Get creative with your toppings: There are many different toppings that you can add to your lettuce wraps, such as shredded cheese, chopped nuts, and sliced avocado.

Conclusion:

Chicken and mushroom bulgogi lettuce wraps are a delicious and healthy meal that are perfect for a quick and easy weeknight dinner. They are also a great way to use up leftover chicken. With a little planning and preparation, you can have a delicious and satisfying meal on the table in no time.