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
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
- 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
- Kitchen scissors
- Saucepan with lid
- Griddle/ panini griddle
How to make it
- Chop the spring onions into big 4cm long pieces and grate the ginger and the garlic.
- 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.
- 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.
- 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!).
- 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.
- Heat up a griddle. We used our panini griddle, works like charm.
- Remove the rice pan from the heat and let steam for another 5- 10 minutes.
- 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.
- 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.