Koreans often cut grilled meat or poultry into bite-size pieces and eat them, wrapped in lettuce, with accompaniments such as rice, hot sauce, garlic and aromatic greens. It's a fun and convivial meal whether enjoyed with family or friends. Use medium-grain Korean or Japanese rice, such as sushi rice, or Italian short-grain rice.
Serve with: Korean pickled cabbage (kimchi)
- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2002
MethodIn bowl, mix together soy sauce, sake, 1 tbsp (15 mL) of the sesame seeds, the sugar, garlic, ginger, sesame oil, green onion, pepper and cayenne. Add chicken and turn to coat. Cover and marinate in refrigerator for 1 hour. (Make-ahead: Marinate for up to 8 hours.)
Place chicken on greased grill over medium-high heat; close lid and cook, turning once, until no longer pink inside, about 12 minutes. Cut into strips; sprinkle with remaining sesame seeds.
Accompaniments: Meanwhile, in small bowl, mix together hot pepper paste, vinegar, sugar, soy sauce and sesame oil. Arrange lettuce leaves and watercress on platter; place rice and garlic in separate small bowls. Let each diner spoon some of the rice onto lettuce leaf; top with chicken, watercress, garlic and hot pepper sauce. Wrap leaf around filling.
Nutritional facts Per serving: about
- Sodium 817 mg
- Protein 39 g
- Calories 389.0
- Total fat 8 g
- Cholesterol 84 mg
- Saturated fat 1 g
- Total carbohydrate 39 g
- Iron 14.0
- Folate 35.0
- Calcium 8.0
- Vitamin A 23.0
- Vitamin C 33.0