Korean Gochujang Chicken Lettuce Cups with Charred Corn Relish

Gochujang, Korea’s beloved fermented chili paste, brings deep heat and sweetness to these quick lunch cups. Juicy chicken thighs caramelize in the spicy glaze, then tuck into butter lettuce with a bright charred corn and tomato relish.

Serves 4 · 15 min prep · 18 min cook

Estimate for one serving

• 340 cal
• 29g protein
• 22g carbs
• 15g fat

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Ingredients

• 1¼ lb boneless skinless chicken thighs, diced
• 3 tbsp gochujang paste
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp toasted sesame oil
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 cups fresh sweet corn kernels
• 1 cup heirloom tomato, diced
• 4 green onions, sliced
• 1 tbsp rice vinegar
• 12 butter lettuce leaves
• 1 tbsp toasted sesame seeds
• 1 tbsp neutral oil
• ½ tsp kosher salt

Instructions

1. 1In a medium bowl, whisk together the gochujang, soy sauce, honey, sesame oil, minced garlic, and grated ginger to form a thick marinade.
2. 2Add the diced chicken thighs and toss until every piece is coated. Let sit at room temperature 10 minutes while you prep the relish.
3. 3Heat a large cast-iron skillet or grill pan over medium-high heat. Add the corn kernels in a single layer and cook without stirring for 2 to 3 minutes until deeply charred in spots; stir once and char another minute. Transfer to a bowl.
4. 4Add the diced tomato, half the green onions, rice vinegar, and salt to the charred corn; toss and set aside as the relish.
5. 5Wipe the same skillet clean, add the neutral oil, and heat over medium-high until shimmering. Add the marinated chicken in a single layer.
6. 6Cook the chicken undisturbed for 3 minutes to develop a caramelized crust, then stir and continue cooking until cooked through and glossy, 5 to 7 minutes more. The sauce should thicken and cling to the meat.
7. 7Spoon the hot gochujang chicken into butter lettuce leaves. Top each cup with a generous spoonful of the charred corn-tomato relish.
8. 8Sprinkle with remaining green onions and toasted sesame seeds. Serve immediately while the chicken is warm and the lettuce is crisp; leftovers reheat well for next-day lunch.