The finished recipe. Korean Chicken Mince Lettuce CupsIngredients 1 to 6. 160 g Chicken breast mince (Weighed raw.). 2 tsp (12 g) Gochujang. 10 g Soy sauce. 2 cloves, about 6 g Garlic. A thumb, grated Fresh ginger. 1 tsp, about 4 g Toasted sesame oilIngredients 7 to 11. A splash Rice vinegar. 100 g Little gem lettuce (Two heads, leaves separated into cups.). 60 g Carrot. 30 g Spring onion. 5 g Sesame seedsStep 1. Mix the gochujang, soy, vinegar and a tablespoon of water in a cup.Step 2. Fry the mince in the sesame oil over a high heat, breaking it up, for five minutes until it browns and the liquid has cooked off. Add the garlic and ginger for the last minute.Step 3. Pour in the sauce and stir for a minute until it coats the mince and looks sticky.Step 4. Spoon into the lettuce leaves with the grated carrot, spring onion and sesame seeds, and eat with your hands.
Fuel8
