Cut chicken breasts into bite-sized cubes and set aside
In a medium-sized bowl, combine gochujang, soy sauce, rice vinegar, gochugaru, and garlic. Mix until homogenous, then mix in chopped onion. Add in cubed chicken and stir to coat completely.
Cover the bowl and set aside in the refrigerator for a minimum of 20 minutes, preferably 1 hr+.
Separate and rinse your lettuce leaves, spinning or patting dry. Chop your green onions and set them aside for serving.
Heat a large pan or wok over medium-high heat. Add/spray a neutral oil in your pan and allow it to heat until it shimmers. Gently pour chicken into the hot pan, and cook, stirring occasionally. Cook time will depend on the size and temperature of your chicken.
Serve immediately – place a tablespoon of rice on the lettuce leaf, as well as a spoonful of the chicken. Sprinkle with sesame seeds and green onions, wrap up the edges, and enjoy! Delicious with a side of kimchi or some pickled radish (chicken moo)
(Serves 4)
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2000 calories a day is used for general nutrition advice. ** Amount is based on ingredients that specify value for this nutrient and 0 for those that don't.
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Dak Galbi-Style Lettuce Wraps recipe nutrition value and analysis.
Daily values are based on a 2000 calorie a day diet.
Recommended daily intake of essential amino acids is provided for 180 lbs person.
Actual daily nutrient requirements might be different based on your age, gender, level of physical activity, medical history and other factors.
All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice.
Please consult with your doctor before making any changes to your diet.
Nutrition labels presented on this site is for illustration purposes only.
Food images may show a similar or a related product and are not meant to be used for food identification.
Nutritional value of a cooked product is provided for the given weight of cooked food.
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Data from USDA National Nutrient Database.
