Korean Grilled Chicken Lettuce Wraps (Ssambap)

Step 1

Coat a grill rack with cooking spray. Preheat the grill to medium-high.

Step 2

In a medium bowl, stir 1 tbsp of the gochujang, the soy sauce, 1 tsp of the oil, 1 tsp of the brown sugar, and half the garlic. Add the chicken and toss well to coat. Let marinate at room temperature for 20 minutes or refrigerate for up to 4 hours.

Step 3

In a small bowl, stir the doenjang, sesame seeds, and the remaining 2 tbsp gochujang, 2 tsp oil, 1 tsp brown sugar, and garlic. Set the sauce aside.

Step 4

Arrange the chicken on the grill. (Discard the marinade.) Cover the grill and cook the chicken until well marked and cooked through, about 6 minutes on each side. Cut the chicken into slices. Serve the chicken with the lettuce leaves, rice, kimchi, scallions, the reserved sauce, and chiles (if using).

Step 5

Serving size: 2 lettuce wraps