You can also find full recipe on my blog onehappybite.com

Ingredients:
1 iceberg lettuce
1 lb chicken thigh
3 clove garlic, minced
2 tsp ginger, grated
2 tbsp light soy sauce
1 tbsp gochujang (add more if you like spicy)
1 tsp gochugaru
1 tbsp mirin
1 tbsp rice vinegar
1 tbsp honey

Gochujang Salad:
2 Persian or Japanese cucumber, thinly sliced
1 cup carrot, shredded
½ red onion, thinly sliced
2 clove garlic, minced
1 green onion, chopped
2-3 tbsp rice vinegar
1 tbsp gochujang
1 tsp gochugaru
salt to taste
1 tbsp white sesame seeds

Spicy Mayo:
⅓ cup Kewpie Mayo
2 tbsp gochujang or Sriracha

Instructions
Korean BBQ Chicken:
1. In a bowl, combine chicken thigh, garlic, ginger, soy sauce, gochujang, gochugaru, mirin, rice vinegar, and honey. Mix until well combined. Cover and let it marinate in the refrigerator for at least 30 minutes or overnight.
2. Grill or pan-fry the marinated chicken over medium high heat until both sides are cooked through and slightly charred. Chop the chicken into small pieces.

Gochujang Salad:
In a large bowl, add cucumber, carrot, red onion, garlic, green onion, rice vinegar, gochujang, gochugaru, salt, and white sesame seeds. Toss until well combined. Chill until ready to serve.

Spicy Mayo:
In a small bowl, mix Kewpie mayo and gochujang or Sriracha together. Taste and adjust the spicy level based on your preference.

Assemble the Lettuce Wrap:
Take 2-3 leaves of iceberg lettuce. Add a scoop of BBQ chicken, then top with gochujang salad. Drizzle spicy mayo on top, then roll it up like a burrito. Serve immediately and enjoy!

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