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

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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.

*** Explore more Chicken And Mushroom Bulgogi Lettuce Wraps Recipes »

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Eazy Deep

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These look delicious! I can't wait to try them.

Faysal Dj

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I'll definitely be making these again. Thanks for sharing!

Anwar Sohaib Khan

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These lettuce wraps are amazing! The chicken and mushrooms are cooked perfectly, and the sauce is delicious. I love that they're so easy to make, too.

ToxicDragon77

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I made these for dinner last night and my family loved them! The chicken was tender and juicy, and the sauce was flavorful. We'll definitely be having these again.

Rahime Behrami

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These are so good! I love the combination of chicken, mushrooms, and bulgogi sauce. The lettuce wraps are the perfect way to enjoy this dish.

kaniya Akther

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I've made these lettuce wraps several times now, and they're always a crowd-pleaser. The flavors are bold and delicious, and the wraps are so easy to assemble.

RFB Gaming

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These lettuce wraps were a hit at my last party! The chicken and mushrooms were cooked to perfection, and the sauce was amazing. I'll definitely be making these again.

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