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Grilled Chicken Bulgogi Lettuce Wraps With Gochujang Aioli

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Grilled Chicken Bulgogi Lettuce Wraps are a bold, Korean-inspired dish featuring marinated chicken grilled to perfection, served in crisp lettuce leaves with rice, pickled veggies, and a creamy gochujang aioli. Light, flavorful, and ideal for summer meals or casual entertaining.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes + marinating
  • Yield: 4 to 6 servings
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Korean-Inspired

Ingredients

  • For the Chicken Bulgogi:
  • 2 pounds boneless, skinless chicken thighs
  • 2 green onions, finely sliced
  • 1 small yellow onion, chopped
  • 4 garlic cloves
  • 2-inch piece fresh ginger (about 2 tbsp grated)
  • 1/3 cup dark brown sugar (lightly packed)
  • 1/4 cup soy sauce
  • 2 tablespoons mirin
  • 1 tablespoon sesame oil
  • 1 tablespoon gochujang (optional)
  • For the Gochujang Aioli:
  • 1/2 cup mayonnaise
  • 2 garlic cloves, finely chopped or grated
  • 1 tablespoon gochujang
  • 1 tablespoon maple syrup
  • Kosher salt and black pepper to taste
  • For Wrap Assembly:
  • 10–12 large butter or leaf lettuce leaves
  • 2 cups cooked white rice
  • Kimchi or pickled vegetables (e.g., carrots, daikon, red cabbage)

Instructions

  1. Marinate the Chicken: Blend yellow onion, garlic, ginger, brown sugar, soy sauce, mirin, sesame oil, and gochujang until smooth. Pour over chicken thighs with green onions and marinate for at least 12 hours, up to 3 days.
  2. Make the Aioli: Mix mayonnaise, garlic, gochujang, and maple syrup. Season with salt and pepper. Chill until serving.
  3. Grill the Chicken: Preheat grill to 450–500°F. Remove excess marinade from chicken and grill 5–6 minutes per side until cooked and lightly charred. Rest, then chop into bite-sized pieces.
  4. Assemble Wraps: Place a spoonful of rice on each lettuce leaf, top with chicken, pickled veggies, and drizzle with gochujang aioli. Serve immediately.

Notes

  • Let the chicken come to room temp before grilling for even cooking.
  • The aioli and marinade can be prepped up to 5 days in advance.
  • Swap the lettuce for tortillas for a Korean taco twist.
  • For indoor cooking, use a grill pan or broil after baking.

Nutrition

Find it online: https://savorymomskitchen.com/grilled-chicken-bulgogi-lettuce-wraps-with-gochujang-aioli/