Chicken And Mushroom Bulgogi Lettuce Wraps Recipes

SKILLET CHICKEN BULGOGI

Skillet Chicken Bulgogi image

This is a quick and easy, but very tasty meal. You can substitute the chicken with beef or pork for variety. My wife and I absolutely love this recipe, and it only takes 30 minutes with very few dirty dishes! Serve over rice.

Provided by daveparks4

Categories World Cuisine Recipes Asian Korean

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

¼ cup chopped onion
5 tablespoons soy sauce
2 ½ tablespoons brown sugar
2 tablespoons minced garlic
2 tablespoons sesame oil
1 tablespoon sesame seeds
½ teaspoon cayenne
salt and ground black pepper to taste
1 pound skinless, boneless chicken breasts, cut into thin strips

Steps:

Whisk onion, soy sauce, brown sugar, garlic, sesame oil, sesame seeds, cayenne pepper, salt, and black pepper together in a bowl until marinade is smooth.
Cook and stir chicken and marinade together in a large skillet over medium-high heat until chicken is cooked through, about 15 minutes.

Nutrition Facts : Calories 268.9 calories, Carbohydrate 13.2 g, Cholesterol 69.2 mg, Fat 11.6 g, Fiber 0.7 g, Protein 27.5 g, SaturatedFat 2.1 g, Sodium 1230 mg, Sugar 9.1 g

CHICKEN AND MUSHROOM BULGOGI LETTUCE WRAPS

Chicken and Mushroom Bulgogi Lettuce Wraps image

The savory Korean bulgogi marinade in this recipe is made with pantry items and livens up just about anything you put it on. Here, the soy-scallion-ginger marinade is used on boneless, skinless chicken thighs, but it can also be brushed on tofu, zucchini or bell peppers for a satisfying vegetarian meal. As the meat cooks, the marinade caramelizes into a sweet-salty sticky glaze that coats the chicken. Serving the grilled chicken and vegetables in lettuce cups is a fun way to enjoy the meal. Korean condiments like kimchi and gochujang are traditional bulgogi accompaniments, but shredded cabbage, salsa or even guacamole would also work. Leftovers can be refrigerated overnight, then chopped and tossed with salad greens.

Provided by Kay Chun

Categories dinner, lunch, poultry, vegetables, main course

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/2 cup low-sodium soy sauce
1/2 cup chopped scallions (about 5 scallions)
2 tablespoons minced garlic
1 (2-inch) piece fresh ginger, peeled and minced (2 tablespoons)
2 teaspoons turbinado sugar
1/2 teaspoon black pepper
3 tablespoons safflower or canola oil, plus more for greasing
1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch-thick slices
2 large yellow onions, peeled and cut into 1-inch wedges
8 ounces white button mushrooms, halved, or quartered if large
Lettuce leaves, such as green leaf, butter lettuce or romaine
Any combination of cooked short-grain rice, kimchi, gochujang or toasted sesame oil, for serving

Steps:

In a large bowl, combine soy sauce, scallions, garlic, ginger, sugar, pepper and 2 tablespoons oil and mix well. Add chicken and onions and toss to evenly coat. Let stand for 15 minutes.
Heat a cast-iron griddle or grill pan over medium-high and lightly grease with oil. Toss mushrooms in remaining 1 tablespoon oil. Arrange half of the chicken, onions and mushrooms in a single layer. Grill until chicken is caramelized and cooked through, turning all ingredients every few minutes, 8 to 10 minutes. Transfer to serving plate. Repeat with remaining chicken and vegetables.
Serve chicken bulgogi, onions and mushrooms with lettuce leaves for wrapping. Fill lettuce cups with rice (if using), chicken and vegetables. Top with any combination of kimchi, gochujang and sesame oil. Wrap and enjoy.

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