Korean Chicken Lettuce Wraps with Gochujang Sauce

Being Korean,  I often crave traditional Korean food.    One dish I love  is ssam bap (Korean lettuce wraps).  My version uses chicken bulgogi (Korean style marinated chicken) wrapped in a lettuce leaf.  It is a spicier twist from the Chinese chicken lettuce wrap.

What I love about these wraps is that the chicken is not only savory, but also sweet and spicy.  In addition, the lettuce and red pepper sauce (gochujang) bring a crisp and fiery kick to the overall bold flavours.   Gochujang can be found at most oriental food grocery stores.

Makes: 4 servings

Chicken Bulgogi

Ingredients

1 yellow onion, thinly sliced
2 tsp minced ginger
2 garlic cloves, finely chopped
2 spring onions, chopped
1 tablespoon gochujang (korean red pepper paste)
1 tablespoon brown sugar (or honey)
3/4 cup low sodium soy sauce
2 tablespoon sesame oil
1/4 cup water
1 teaspoon toasted sesame seeds
4 chicken breasts

Gochujang Sauce

Ingredients

3 tablespoon gochujang (korean red pepper paste)
1 tablespoon sesame oil
2 tablespoon rice wine vinegar (or white vinegar)
1 tablespoon water

Head of romaine lettuce
Brown or white sushi grade rice

Directions

1.  Place chicken breasts in freezer for 1 hour or until partially frozen.  Thinly slice chicken breasts.
2.  In a large bowl combine sliced onion, ginger, garlic, spring onion, gochujang paste, brown sugar, soy sauce, sesame oil, water, and sesame seeds.   Add sliced chicken breast with marinade in bowl.
3.  Cover and refrigerate for at least 1 hr.
4.  Meanwhile, mix gochujang, sesame oil, rice vinegar and water in a small bowl for gochujang sauce. Set sauce aside.
5.  Rinse and air dry lettuce leaves
6.  Cook rice according to directions on package
7.  Heat a large frying pan or wok at high heat.  Add marinated chicken.  Fry until cooked through, roughly 15-20 minutes.
8.  Serve by placing a few slices of chicken bulgogi in lettuce leaf with some rice, veggies (sliced carrots, cucumbers..etc), and gochujang sauce.

Spicy Faux "Fried" Chicken served on a bed of Peach & Arugula Salad with Basil dressing

Not only is this "fried" chicken crispy and light. The tobasco brings a great kick.  Serve the chicken on a bed of arugula and juicy peaches....you have a delicious & healthy dinner even your kids will love!

Makes:  4 servings

For "fried" chicken

Ingredients

Nonstick cooking spray

1/2 cup apricot preserves

2 tablespoon mustard (spicy or dijon)

2 tablespoon Worcestershire sauce

1 teaspoon garlic powder

1 teaspoon tobasco sauce

2 cup of crushed cornflakes

1 teaspoon dried thyme

4 boneless and skinless chicken breasts

salt and pepper to taste

Directions

1.  Preheat oven to 350 degrees.  Lightly coat a small baking dish with cooking spray.

2.  To make glaze:  Whisk together apricot preserves, mustard, worcestershire sauce, garlic powder, and tobasco sauce in a small bowl.

3.  Mix together cornflakes, salt, thyme, and black pepper on a piece of waxed paper.

4.  Brush chicken breasts with apricot glaze and coat with cornflake mixture. 

5.  Arrange chicken in a single layer on baking dish.

6.  Bake chicken for 35 minutes.

For Peach and Arugula Salad with Basil dressing

Ingredients

3 cups of arugula leaves (rocket)

3 fresh peaches cut into 1/2 inch wedges

2 tablespoon chopped walnuts

3 tablespoon olive oil

2 tablespoon white wine vinegar

1 cup fresh basil

salt to taste

Directions

1.  In a large bowl, toss together peaches, arugula, and nuts.

2.  Put oil, vinegar, basil, and salt in blender or food processor.  Combine until smooth.

3.  Divide peach salad among 4 serving plates and drizzle with basil oil dressing.

"Fried" chicken recipe was adapted from Fitness Magazine.  Peach and Arugula salad adapted from Womens' Health Magazine.