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Ella Cooks

Korean Gochujang Chicken Lettuce Wraps: 10-Minute K-Food at Home

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Prep Time 5 minutes
Cook Time 10 minutes
Servings: 4
Course: Snack
Cuisine: Korean
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ingredients
Chicken Filling
  • 1 lb 450 g ground chicken (or thinly sliced chicken breast)
  • 1 tbsp neutral oil canola or vegetable
  • 2 cloves garlic minced
  • 1 tsp fresh ginger minced
Gochujang Sauce
  • 2 tbsp gochujang Korean chili paste
  • 1 tbsp soy sauce
  • 1 tbsp honey or brown sugar
  • 1 tsp rice vinegar
  • 1 tsp sesame oil
Assembly
  • 12 large butter or romaine lettuce leaves washed & patted dry
  • ½ cup shredded carrots
  • 2 scallions thinly sliced
  • 1 tbsp sesame seeds toasted
  • Optional: kimchi sliced cucumbers, crushed peanuts

Equipment

  • Large nonstick skillet or wok
  • Measuring spoons
  • Wooden spoon or spatula
  • Knife & cutting board
  • Serving platter or individual plates

Method
 

Instructions
    Heat the Pan (30 sec):
    1. Warm oil in a large skillet or wok over medium-high heat.
    Cook Chicken & Aromatics (2 min):
    1. Add garlic and ginger; sauté 30 sec until fragrant.
    2. Add ground chicken; break up with a spoon. Cook 2–3 min until no longer pink.
    Add Gochujang Sauce (1 min):
    1. Stir in gochujang, soy sauce, honey, rice vinegar, and sesame oil.
    2. Cook 1–2 min, tossing to coat chicken and thicken sauce. Remove from heat.
    Assemble Wraps (1–2 min):
    1. Arrange lettuce leaves on a platter.
    2. Spoon ~2 tbsp chicken mixture into each leaf.
    3. Top with shredded carrots, scallions, and sesame seeds. Add optional kimchi or peanuts.
    Serve Immediately:
    1. Let everyone assemble their own wraps or enjoy pre-assembled.

    Nutrition

    Calories: 230kcalCarbohydrates: 12gProtein: 25gFat: 8gFiber: 1gSugar: 7g

    Notes

    Pro Tips
    • Lettuce Choice: Butter lettuce or iceberg holds saucy filling best without tearing.
    • Spice Level: Adjust gochujang up or down; add a dash of Sriracha for extra heat.
    • Make-Ahead: Cook chicken filling up to 1 day ahead; reheat gently before serving.
    Frequently Asked Questions
    • Can I use ground turkey or pork?
      Yes—ground turkey or pork work splendidly; adjust cook time if using pork.
    • How do I keep leaves from wilting? Pat leaves thoroughly dry and serve immediately once filling is hot.
    • Is this gluten-free?
      Use gluten-free soy sauce (tamari) and check gochujang label for gluten content.

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