Korean lettuce wraps
chicken breast cut into cubes
korean chili paste/gochujang
Step by step
Attach the Metal Food Grinder with the Medium Grinding Plate onto the stand mixer. Grind the chicken on speed 4.
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.
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.
Bring to a simmer and cook until most of the liquid is thick and absorbed by the chicken.
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.