Chicken & mushroom lettuce wraps

Sometimes you come across a recipe and you know you want to try it, do you know that feeling? I often have this when watching YouTube videos (Maangchi’s this time) and because of it Bulgogi was on my mind for quite a bit when about a year ago I found this recipe on the New York Times cooking website. That was the sign: I had to make it! In the NYT recipe it is called Bulgogi, which is Korean style marinated and BBQ’ed beef. Sadly I couldn’t make an authentic version, because of allergies and I am not using a BBQ (because I don’t have one, yet), hence the “chicken & mushroom lettuce wraps”. If you can and want to make an authentic recipe, please check out this one for example: Maangchi Bulgogi recipe

Ingredients to build chicken and mushroom lettuce wraps. With cucumber, rice, spring onion, kimchi and hemp seeds.

You’ll need (for 2 people)

  • 30 mL of soy sauce
  • 2 tbsp sunflower oil
  • 3 spring onions
  • thumb size piece of ginger
  • 2 garlic cloves
  • 2 tsp light brown sugar
  • 350 gr chicken thighs
  • 1 small red onion
  • 125 gr white button mushrooms
  • 1 small romain lettuce
  • 100gr sushi rice

To serve

  • Kimchi (I use the Oh Na Mi Kimchi and it is SO good)
  • hemp seeds for on top
  • Cucumber, ribboned

Dishes you’ll make

  • Cutting board
  • Chefs knife
  • Grater
  • Kitchen scissors
  • Saucepan with lid
  • Griddle/ panini griddle

How to make it

  1. Chop the spring onions into big 4cm long pieces and grate the ginger and the garlic.
  2. Cut your chicken with the scissors into 1.5cm thick strips and put them into a big zip- lock bag. Peel the onion and cut into quarters, so you get wedges and also add these to the bag.
  3. Time to add the marinade: add the soy sauce, oil, spring onions, ginger, garlic, sugar and a good crack of black pepper to the bag. Close the bag and knead it so the marinade gets everywhere. Put into the fridge to marinate for 30 minutes.
  4. Start cooking your rice. Wash the rice until the water is clear. Add the rice and 160mL of water and bring to a simmer. Close the lid and simmer for 15 minutes (don’t peak!).
  5. While this is cooking, clean your mushrooms with a paper towel and quarter them. Remove the leaves from the romain lettuce, wash them and pat dry.
  6. Heat up a griddle. We used our panini griddle, works like charm.
  7. Remove the rice pan from the heat and let steam for another 5- 10 minutes.
  8. Add the mushrooms to the chicken bag, close, give a quick mix. Time to grill! Add the chicken & mushroom mix to the grill and grill until cooked and slightly charred.
  9. Build the wraps as follows: Lettuce leaf, rice, chicken & mushroom mix, kimchi

Let me know what you thought of this when you made it. Also: if you are not used to eating kimchi and are worried how to finish a jar. You can eat this with anything. One of my favourite combinations lately is a grilled cheese. Build it like this: bread- mayo- kimchi- cheese- bread and pan fry in a bit of olive oil. But I can imagine it would go great on a hotdog or with your ham sandwich too for example.

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