Korean BBQ Chicken Lettuce Wraps with Kimchi and Cauliflower Rice
I remember coming back from a week in Korea having literally eaten and drank everything there was to eat or drink in unspeakable quantities and thinking, “how the heck did I lose two pounds? I often am surprised when I travel to not gain more weight than I do – maybe all my anxiety about missed flights and lost luggage burns a lot of calories? – but still, this seemed impossible. But then I thought about the food we were eating: lots lean meats, lots of pickled vegetables. Usually there was a side of rice, but I’m not a huge rice eater if I have large quantities of meat and veggies in front of me (or as I would put it in Korea, “I prefer to drink my rice”).
Regardless, I’ve always felt it was a fairly healthy cuisine – and one that I often crave. When I got iceberg lettuce and a head of cauliflower in my Hungry Harvest box, I decided I really wanted to make lettuce wraps with cauliflower rice. I have to say, I really enjoyed this recipe. The chicken is super tender and so well flavored. The sauce is sort of reminiscent of a peanut sauce, but the nutty flavor and creamy texture comes from the bean paste and has a lot more heat. The cauliflower rice keeps this dish light, and tastes amazing with the chicken and kimchi inside of a lettuce wrap. This definitely comes with a high recommendation from the chef!
Korean BBQ Chicken Lettuce Wraps
Adapted from What to Cook Today
- 2 Tbsp Gochujang sauce (spicy bean paste)
- 2 Tbsp soy sauce
- 2 Tbsp brown sugar
- 1 Tbsp fresh ginger
- 1 Tbsp sesame oil
- 1 lb boneless, skinless chicken breast
- 3 cloves of garlic, minced
- To serve: lettuce for lettuce wraps, kimchi and cauliflower rice (below)
- Place the first five ingredients in a bowl and mix well. Stir in the chicken and coat. Refrigerate for at least an hour, or overnight to marinate.
- Meanwhile, make the cauliflower rice. Cover and set aside and use the same wok to cook the chicken.
- Add chicken to the wok with the marinate and the minced garlic. Cook for 5-7 minutes until the chicken is cooked through.
- Serve with lettuce to make wraps by filling with cauliflower rice, chicken and kimchi!
For the Cauliflower Rice:
- 1 head cauliflower
- 1 Tbsp sesame oil
- 1 Tbsp rice vinegar
- 3 Tbsp soy sauce
Heat sesame oil in a wok. Add the rice and cover until the bottom begins to brown. Stir and cook another minute or so. Stir in the rice vinegar and soy sauce and cook until soft.