I am sure all of you are having loads of fun this summer.
I love summer and I am always trying out new recipes, such as this Korean BBQ Chicken Kimchi Lettuce Wraps recipe, which is absolutely amazing in flavors and presentation, and a perfect crowd pleaser.
Imagine nicely marinated, charred, and delicious Korean BBC chicken, topped with kimchi and wrapped with lettuce wraps…
my mouth is watering at the very thought of them.
Making them for backyard BBQ or summer parties are easier than you thought and I will teach you exactly how.
First of all, the chicken has to be moist and juicy, for that, I always count on a good olive oil to seal in the juicy flavors.
My choice is Pompeiian Organic Extra Virgin Olive Oil.
It’s great to keep the chicken tender; I also brushed the chicken with the olive oil during the grilling process so every bit of the chicken is nicely charred and evenly grilled.
Disclaimer: This is a sponsored post by Pompeian. The text and opinions are all mine.
Assembling the lettuce wraps is half the fun. You slice the hot-off-the-grill Korean BBQ chicken, then you place them in the middle of the lettuce leaf, and top with some kimchi. Voila, and you will have the best lettuce wraps ever.
Enjoy!
How Many Calories per Serving?
This recipe is only 330 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
5 Secrets to 20 Min Dinners
Get tricks for quick & easy meals!
Korean BBQ Chicken Kimchi Lettuce Wraps
Korean BBQ Chicken Kimchi Lettuce Wraps - refreshing lettuce wraps with spicy Korean grilled chicken and kimchi. So delicious you'll want more.
Ingredients
- 1 lb. boneless and skinless chicken thighs
Marinade:
- 2 tablespoons Pompeian Organic Extra Virgin Olive Oil
- 1 1/2 tablespoons Korean chili paste gochujang
- 1 teaspoon Korean red chili powder gochugaru or regular chili powder
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- 1 1/2 tablespoons sugar
- 1- inch ginger, peeeled and minced
- 3 cloves garlic minced
- Salt to taste
- 2 tablespoons Pompeian Organic Extra Virgin Olive Oil for grilling
- 1/2 cup kimchi sliced
- 1 head lettuce leaves separated
Directions
-
1Slice each piece of chicken thigh horizontally into 2 to 3 slices. Set aside.
-
2
Combine all the ingredients in the Marinade in a bowl, whisk it and make sure it's loose and completely dissolved. Marinate the chicken for at least 30 minutes or two hours.
-
3
Grill the chicken until slightly charred and completely cooked through, brush the olive oil on the chicken during the grilling process. Slice the chicken into pieces.
-
4
Place some chicken in the middle of the lettuce leaf, top with kimchi and serve immediately.
Michael King
If you search for Bon Appetit Kimchi recipe, there is a youtube episode, where Brad (who is awesome) walks you through the process.
Sarah
I’ve always wondered what to do with kimchi, instead of just eating it.
I enhanced the wraps with a light yogurt cucumber dip.
Thanks for the idea!
Rasa Malaysia
Thanks Sarah for your comment. Yes kimchi is amazing!
Janice
I made this last night and the flavours were spectacular ! Hubby and I absolutely love it and it is our new fav ?
Rasa Malaysia
Hi Janice, that’s awesome. Thanks! :)
Alefia
Hi,
Loved the Korean BBQ recipe. But please tell us how KIMCHI is made.
Thanks
Alefia.
JR
I made this once, but nobody here likes kimchi beside me. Hope it works for you.
Kimchi
1 small head of napa cabbage
6 cloves garlic
1 Tbsp. ginger
1 teaspoon sugar
1 teaspoon sea salt
1/4 cup soy sauce
1/4 cup gochu karu, to taste
1 Tbsp. fish sauce
2 tsp. salted shrimp
1/2 cup chopped scallions
1/2 cup julienned carrots
1 cup water, as needed
• Cut the cabbage into 1-inch pieces.
• In a large container, create a 15 percent brine solution by combining about a pound of sea salt for every 12 cups of water needed to fully submerge the cabbage.
• Brine the cabbage in the salt solution for 4-6 hours.
• Remove the cabbage from the salt solution and rinse thoroughly in freshwater.
• Blend the garlic, ginger, sugar, salt, soy sauce, gochu karu, fish sauce, and salted shrimp to a thin paste, adding water if necessary to achieve desired consistency.
• Combine the garlic mixture with the cabbage, scallion, and carrots and stir until well-coated.
• Pack the cabbage mixture firmly into a jar, pressing down to eliminate air pockets. Be sure to fully submerge the cabbage using excess garlic mixture, leaving about one inch of space from the top of the jar.
• Cover the jar tightly and place in a cool, dark place. Allow to ferment for three days to two weeks, depending on your preference — taste as you go. Kimchi made with fruits and soft, summer vegetables is best consumed within a few weeks, whereas kimchi made with hearty, winter vegetables can last up to several months.
Rasa Malaysia
Thanks for the kimchi recipe!
Adele Aiken
is this dish particularly spicy?
Rasa Malaysia
Not really.