Korean Lettuce-Wrapped Chicken Bulgogi Sandwich

Ingredients

• 450 g Chicken breast, thinly sliced
• 3 tbsp Soy sauce (gluten-free if needed)
• 1 tbsp Gochujang (Korean chili paste)
• 1 tbsp Rice vinegar
• 2 cloves Garlic, minced
• 1 tsp Fresh ginger, grated
• 1 tbsp Olive oil
• 2 stalks Green onion, sliced
• 9 large leaves Romaine lettuce leaves
• 1/2 cup Kimchi, finely chopped
• 1/2 cup Cabbage, shredded
• 3 tbsp Mayonnaise
• 1 tsp Lime juice
• 1/4 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1

   In a bowl, combine soy sauce, gochujang, rice vinegar, minced garlic, grated ginger, olive oil, sliced green onion, salt, and pepper; whisk to form the bulgogi marinade.

2. 2

   Add the thinly sliced chicken to the marinade, toss to coat, and let sit for 10 minutes while you prepare the slaw.

3. 3

   In a separate bowl, mix chopped kimchi, shredded cabbage, lime juice, and 2 tbsp mayonnaise to create the tangy kimchi slaw; set aside.

4. 4

   Heat a large skillet or grill pan over medium‑high heat; add a splash of oil if needed and cook the marinated chicken in a single layer, stirring occasionally, until caramelized and cooked through, about 8‑10 minutes.

5. 5

   While the chicken finishes cooking, spread the remaining 1 tbsp mayonnaise on the inner side of each lettuce leaf and drizzle with a little extra lime juice if desired.

6. 6

   Assemble each sandwich by placing a generous portion of cooked chicken onto a lettuce leaf, top with kimchi slaw, and fold or roll the leaf to eat.

7. 7

   Serve immediately; enjoy the low‑carb Korean lettuce‑wrapped chicken bulgogi sandwich.