Korean Grilled Chicken Lettuce Wraps (Ssambap)

Korean Grilled Chicken Lettuce Wraps (Ssambap)

Total Time
1 hr
25 min
15 min
Ssambap, a staple dish in many Korean kitchens, is made by wrapping pieces of seasoned grilled meat—marinated chicken, in this case—in lettuce leaves along with rice and pickled veggie condiments, like kimchi. Topping it off is a delectable sauce called ssamjang, a spicy-salty-sweet blend of pepper paste (gochujang), soybean paste (doenjang), sesame seeds, grated garlic, and a touch of brown sugar.


Cooking spray

4 spray(s)

Gochujang hot pepper paste

3 Tbsp, divided

Low sodium soy sauce

1 Tbsp

Toasted sesame oil

1 Tbsp, divided

Unpacked brown sugar

2 tsp, divided


2 clove(s), grated, divided

Uncooked skinless boneless chicken thigh

1 pound(s)

White miso

¼ cup(s), or preferably Korean doenjang

Unsalted toasted sesame seeds

2 tsp


12 leaf/leaves, large, red leaf or green leaf

Cooked white short grain rice

2 cup(s)


1 cup(s)


¼ cup(s), chopped, thinly sliced

Fresno chile pepper

2 medium, or red jalapeño peppers (optional), thinly sliced


  1. Coat a grill rack with cooking spray. Preheat the grill to medium-high.
  2. In a medium bowl, stir 1 tbsp of the gochujang, the soy sauce, 1 tsp of the oil, 1 tsp of the brown sugar, and half the garlic. Add the chicken and toss well to coat. Let marinate at room temperature for 20 minutes or refrigerate for up to 4 hours.
  3. In a small bowl, stir the doenjang, sesame seeds, and the remaining 2 tbsp gochujang, 2 tsp oil, 1 tsp brown sugar, and garlic. Set the sauce aside.
  4. Arrange the chicken on the grill. (Discard the marinade.) Cover the grill and cook the chicken until well marked and cooked through, about 6 minutes on each side. Cut the chicken into slices. Serve the chicken with the lettuce leaves, rice, kimchi, scallions, the reserved sauce, and chiles (if using).
  5. Serving size: 2 lettuce wraps