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Korean lettuce wraps

Korean lettuce wraps

KitchenAid Chef
Import-Recipe - Korean lettuce wraps

The best exotic flavours all combined in these crunchy korean lettuce wraps.






500 g

chicken breast cut into cubes

2 tbsp

olive oil

4 cloves

garlic, minced

1 tbsp

korean chili paste/gochujang

1 tbsp

soy sauce

1 tbsp


2 tbsp

rice vinegar

2 tbsp

sesame oil

2 tbsp

granulated sugar

1 head

green lettuce

1 tsp

sesame seeds


chives, chopped

Step by step

  1. Attach the Metal Food Grinder with the Medium Grinding Plate onto the stand mixer. Grind the chicken on speed 4.

  2. Heat the olive oil in a skillet and add the ground chicken to it. Cook, stirring regularly, until the chicken is no longer pink and all the liquid has cooked off.

  3. Mix soy sauce, sesame oil, Korean chili paste, rice vinegar, honey, minced garlic and granulated sugar in a bowl. Add to the chicken and toss mixture together until chicken takes on the color of the sauce.

  4. Bring to a simmer and cook until most of the liquid is thick and absorbed by the chicken.

  5. Tear the lettuce leaves at the bottom of the root. Rinse and dry. Spoon the chicken into the lettuce leaves. Garnish with sesame seeds and chives.