Ingredients
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1 (2 inch) chunk fresh ginger
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1/2 cup gochujang or Korean BBQ Sauce
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2 tbsp reduced-sodium soy sauce
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2 tbsp toasted sesame oil
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1 tbsp minced garlic
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2 tsp sugar
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1 1/2 lbs boneless, skinless chicken thighs
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2 cups jasmine rice
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18 Bibb or butter lettuce leaves
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2 green onions, thinly sliced
Steps
1
Peel and finely grate the ginger into a shallow dish. Add the gochujang, soy sauce, sesame oil, garlic, and sugar. Whisk to combine.
2
To dish, add the chicken thighs. Toss until well coated. Cover with plastic, and refrigerate 3–5 hours.
3
Meanwhile, cook the rice according to package directions.
4
Set grill to medium. Remove chicken from marinade, wiping off any excess. Grill chicken 5–7 min. per side, until cooked through. Let chicken rest 5 min., then thinly slice
5
To eat, spoon rice into lettuce cup, then top with chicken and green onions.
Tips
For extra nutty flavor, garnish with sesame seeds.
Bottled sauces can vary in intensity and flavor. If using a Korean barbecue sauce instead of gochujang, start by whisking in only half of the ginger, sesame oil, soy sauce, garlic, and sugar and taste it. It should be intense but well-balanced. Stir in more of the seasoning as desired before adding the chicken.
