Korean Gochujang Chicken Lettuce Cups with Charred Corn Relish

Serves 4 · 15 min prep · 18 min cook

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.