Korean Mushroom Lettuce Wraps with Pickled Carrots and Radishes
YIELD Serves 4
TIME 1 hour
INGREDIENTS
½ cup low-sodium soy sauce
½ cup chopped scallions (about 5 scallions)
2 tbsp minced garlic
1 (2”) piece fresh ginger, peeled and minced (2 tbsp)
2 tsp turbinado sugar
½ tsp black pepper
3 tbsp safflower or canola oil, plus more for greasing
1 ½ lb boneless, skinless chicken thighs, cut into 1”-thick slices
2 large yellow onions, peeled and cut into 1-inch wedges
8 oz. mushrooms (can use shiitake or oyster), in 1/4” chunks
Lettuce leaves, such as green leaf, butter lettuce or romaine
cooked short-grain rice
kimchi, gochujang and/or toasted sesame oil, for serving
PREPARATION
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.
QUICK PICKLE
INGREDIENTS
2 cups coarsely grated or julienned carrots
1 Scotch bonnet or habanero pepper, finely diced
1 serrano pepper, thinly sliced
½ white onion, chopped (about 1 cup)
2 tsp kosher salt
1 tsp Vietnamese fish sauce, such as Red Boat
½ cup brown sugar
½ cup cider vinegar
½ cup rice vinegar
PREPARATION
In a large metal bowl, combine the carrots, peppers, onion, salt and fish sauce. Toss well to combine.
Place the sugar and vinegars in a small pot and bring to a boil over high heat, stirring to dissolve. Once the mixture is at a rapid boil, pour it over the seasoned carrots. Let cool to room temperature before using. Store in the refrigerator for up to 3 weeks.