This meal can be a large feast or a manageable weeknight supper. Either way, it is friggin' delish and very healthy. I'll give you both options in this post. Once you've gone Korean lettuce wraps, it is hard to go back to any other kind. Just warning you.
These ingredients are a must. Korean peppers have a different flavour that is unique.
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This is actually a recipe for bulgogi that I was taught in Korea by a good friend. I don't eat beef so I use chicken and slice it somewhat thinly - 2 - 3cm. I like to use Korean soy sauce but it can be difficult to find. Kikkoman is the best substitute and can usually be found in your neighbourhood grocery store. If you are able to let this marinade for a few hours, it is better but on a weeknight that is not usually possible. It's okay, still tons of flavour. |
Marinated Chicken (or beef)
6 breasts of chicken thinly sliced (2 - 3 cm)
1 cup of soy sauce
10 - 12 cloves of garlic minced
1 tsp of ground pepper
2 tbsp of veg oil
Place in a ziploc or a bowl and mix the chicken well so all the pieces are covered in marinade. For a feast night, using a cast iron pan would hold the heat well while on the table. If you don't have one, that is okay, any pan will do. So heat a large pan over medium heat and add a tbsp of veg oil. When hot, add the chicken so the pan is not overcrowded. Allow the chicken to brown on one side then flip so it browns on the other. When done, remove from the pan and add a little more oil and begin another batch. Continue until finished all the chicken.
6 breasts of chicken thinly sliced (2 - 3 cm)
1 cup of soy sauce
10 - 12 cloves of garlic minced
1 tsp of ground pepper
2 tbsp of veg oil
Place in a ziploc or a bowl and mix the chicken well so all the pieces are covered in marinade. For a feast night, using a cast iron pan would hold the heat well while on the table. If you don't have one, that is okay, any pan will do. So heat a large pan over medium heat and add a tbsp of veg oil. When hot, add the chicken so the pan is not overcrowded. Allow the chicken to brown on one side then flip so it browns on the other. When done, remove from the pan and add a little more oil and begin another batch. Continue until finished all the chicken.
Green Onion Topping
10 - 12 green onions julienned
1 tbsp of Korean chilli powder
1 tbsp of sugar
1/3 cup of white vinegar
This is a very simple topping but surprisingly delicious. Mix all of it together in a big bowl and if having a feast, place then into a few bowls to spread around the table. If a weeknight supper, add some sliced cucumber (about 1/3 of a cucumber) and mix in.
10 - 12 green onions julienned
1 tbsp of Korean chilli powder
1 tbsp of sugar
1/3 cup of white vinegar
This is a very simple topping but surprisingly delicious. Mix all of it together in a big bowl and if having a feast, place then into a few bowls to spread around the table. If a weeknight supper, add some sliced cucumber (about 1/3 of a cucumber) and mix in.
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Korean Sauce
½ cup of gochu jang (Korean red pepper paste) 1 ½ tbsp of brown sugar 3 tbsp soy sauce 1 tsp sesame oil 1 tbsp of vinegar 2 tbsp of mayo Mix together. The paste is quite thick and sticky and it can take a little muscle and patience to incorporate into a smooth sauce. |
Beansprout Topping
1 package of bean sprouts
1 1/2 tsp of sesame oil
1 tbsp soy sauce
1 tsp of Korean chilli flakes
Heat a large pan over medium heat. When hot, add the bean sprouts and toss around. Continue to toss until they are partially wilted. Put in a strainer and rinse with cold water to stop them from cooking. Leave in the strainer until ready to serve. Toss with the rest of the ingredients then place in a bowl or two.
When doing a quick weeknight supper, I sometimes skip this topping but it really only takes 10 minutes and is a yummy accompaniment. I also just do half a bag of bean sprouts.
Lettuce
1 head of romaine or red/green leaf lettuce.
Cut the bottom off the lettuce and wash and dry the leaves thoroughly.
Rice
(optional for week night but a must for feast night)
2 cups of rice (Korean rice is obviously the best but I use jasmine as I can't get Korean).
Cook according to instructions.
1 package of bean sprouts
1 1/2 tsp of sesame oil
1 tbsp soy sauce
1 tsp of Korean chilli flakes
Heat a large pan over medium heat. When hot, add the bean sprouts and toss around. Continue to toss until they are partially wilted. Put in a strainer and rinse with cold water to stop them from cooking. Leave in the strainer until ready to serve. Toss with the rest of the ingredients then place in a bowl or two.
When doing a quick weeknight supper, I sometimes skip this topping but it really only takes 10 minutes and is a yummy accompaniment. I also just do half a bag of bean sprouts.
Lettuce
1 head of romaine or red/green leaf lettuce.
Cut the bottom off the lettuce and wash and dry the leaves thoroughly.
Rice
(optional for week night but a must for feast night)
2 cups of rice (Korean rice is obviously the best but I use jasmine as I can't get Korean).
Cook according to instructions.
This is what my quick weeknight supper looks like. If the kids are eating with us, I cook rice as well.
I think it is safe to say that however you make this supper, you will not be disappointed.
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Feast Night Side Dishes
On feast night, I make the above dishes and a few more. Some fan favourites:
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