These Quick Korean-Inspired Bulgogi Chicken Lettuce Wraps combine sweet-savory ground chicken with a crisp, tangy cucumber carrot slaw for a fresh, flavor-packed meal that’s ready in about 30 minutes.

Wrapped in cool baby lettuce leaves, they’re light enough for warm evenings yet satisfying enough for dinner.

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If you enjoy lettuce wraps, be sure to try my Sweet Thai Chili Steak Lettuce Wraps for another easy, flavor-packed dinner.

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Why You’ll Love These Lettuce Wraps

These Korean-inspired lettuce wraps deliver the bold umami flavors of bulgogi in a quick, weeknight-friendly meal.

Savory-sweet ground chicken is coated in a rich homemade bulgogi sauce, then topped with a cool, crunchy cucumber carrot slaw that adds brightness and texture.

Wrapped in crisp baby lettuce leaves, they’re naturally low in carbohydrates while still being satisfying and full of flavor.

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If you enjoy fresh, handheld meals like these, you’ll also love my Vietnamese Chicken Salad Lettuce Boats With A Honey Chili Dipping Sauce, another light and flavorful recipe that’s perfect for lunch or dinner.

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What Is Korean Bulgogi Sauce?

Traditional Korean bulgogi sauce is a savory-sweet marinade made with soy sauce, sesame oil, garlic, ginger, onion, and a touch of fruit such as Asian pear.

The fruit adds a subtle sweetness while naturally helping tenderize the meat.

Together, these ingredients create the signature balance of salty, sweet, savory, and aromatic flavors that make bulgogi one of Korea’s best-known dishes.

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Korean Chili Flakes Versus Red Chili Flakes

Standard crushed red pepper flakes are typically made from a blend of hot red peppers, often including cayenne, which gives them a sharper, more aggressive heat.

In contrast, gochugaru (Korean chili flakes) is made exclusively from sun-dried Korean chili peppers. It offers a milder heat with subtle fruity and lightly smoky notes that enhance dishes without overpowering them.

Another important difference is the seeds. Most crushed red pepper flakes contain the seeds, which hold a high concentration of capsaicin and create unpredictable bursts of heat.

Gochugaru is traditionally made with most of the seeds removed, producing a smoother, more consistent warmth.

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To learn more about the flavor profiles, heat levels, and best culinary uses of different chilies and seasonings, explore my Spices and Flavor Guide.

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Quick Korean-Inspired Bulgogi Chicken Lettuce Wraps with Crunchy Cucumber Carrot Slaw

These Quick Korean-Inspired Bulgogi Chicken Lettuce Wraps combine sweet-savory ground chicken with a crisp, tangy cucumber carrot slaw for a fresh, flavor-packed meal that’s ready in about 30 minutes.

Recipe Details

Prep Time: 10 minutes

Total Time: 25 minutes

Servings: 2-3

Course: Main Course

Cuisine: Korean-Inspired

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Ingredients

12 ounces ground chicken

2 garlic cloves, minced

½ cup bulgogi sauce (recipe below)

1 small head baby lettuce

For the Crunchy Cucumber Carrot Slaw

1 small carrot, shredded

1 mini cucumber, shredded

1 teaspoon Korean chili flakes (gochugaru)

1 tablespoon plus 2 teaspoons rice wine vinegar

½ teaspoon granulated sugar

In a medium bowl, combine the carrot, cucumber, Korean chili flakes, rice wine vinegar, and sugar. Toss well and set aside while the flavors meld.

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For the Bulgogi Sauce

¼ cup soy sauce

2 tablespoons brown sugar

1 tablespoon toasted sesame oil

1 tablespoon mirin (sweet rice wine)

2 garlic cloves, finely minced

½ teaspoon fresh ginger, grated

¼ Asian pear, grated (or 2 tablespoons unsweetened applesauce)

2 tablespoons yellow onion, finely grated

¼ teaspoon black pepper

1 green onion, finely chopped

½ tablespoon toasted sesame seeds

Combine the soy sauce, brown sugar, sesame oil, mirin, garlic, ginger, grated Asian pear (or applesauce), grated onion, and black pepper in a small bowl. Whisk until the brown sugar has completely dissolved.

Stir in the chopped green onion and toasted sesame seeds. Set aside until ready to use.

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Need a substitution? View our kitchen swaps reference guide for smart, flavor-forward ingredient swaps — covering aromatics, pantry staples, dairy, proteins, and more.

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Prepare the Chicken

Heat a drizzle of oil in a large skillet over medium-high heat.

Add the ground chicken, breaking it into small pieces as it cooks, until lightly browned, about 4 to 5 minutes.

Stir in the garlic and bulgogi sauce. Continue cooking, stirring occasionally, until the sauce thickens and evenly coats the chicken, about 3 to 5 minutes more.

Taste and season with salt, if needed.

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Assemble the Lettuce Wraps

Divide the lettuce leaves among serving plates.

Fill each leaf with about 2 ounces of bulgogi chicken and top with 2 to 3 teaspoons of the drained cucumber carrot slaw.

Garnish with toasted sesame seeds and additional Korean chili flakes, if desired.

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Alternatively, serve everything family-style by placing the lettuce leaves, bulgogi chicken, and cucumber carrot slaw in separate serving dishes.

Let everyone build their own wraps by spooning the chicken and slaw into a lettuce leaf, folding it like a taco, and enjoying it by hand.

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Storing Leftovers

Store the bulgogi chicken and cucumber carrot slaw in separate airtight containers.

Refrigerate for up to 3 days.

Reheat the chicken gently in a skillet over low heat or in the microwave until warmed through.

For the best texture, do not freeze the cucumber carrot slaw.

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Frequently Asked Questions

What can I use instead of ground chicken?

Ground pork or ground beef both work beautifully.

For a more traditional version, use thinly sliced flank steak or sirloin.

Ground turkey is another excellent option if you’d like to keep the recipe lean.

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Is this recipe naturally gluten-free?

No. Traditional soy sauce contains wheat.

For a gluten-free version, substitute tamari or coconut aminos for the soy sauce, and verify that your mirin and other ingredients are gluten-free.

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Can I use a store-bought jar of bulgogi sauce?

Yes. A good-quality store-bought bulgogi sauce is a convenient shortcut and works well in this recipe.

Keep in mind that brands vary in sweetness, saltiness, and thickness, so taste the sauce before adding it to the chicken.

If the sauce is very sweet, you may want to add a splash of soy sauce. If it’s on the salty side, a little water can help balance the flavor.

For extra freshness, stir in a little minced garlic, grated ginger, or sliced green onions while the chicken cooks. This gives store-bought sauce a more homemade flavor.

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What are some other toppings I can add?

Try adding:

• Sriracha mayonnaise
• Chopped peanuts or cashews
• Sliced scallions
• Kimchi
• Thinly sliced radishes
• Fresh cilantro

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Can I make these lettuce wraps ahead of time?

Yes. Prepare both the bulgogi chicken and cucumber carrot slaw up to one day in advance, storing them separately in the refrigerator.

Reheat the chicken just before serving and assemble the wraps fresh to keep the lettuce crisp.

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Is Korean bulgogi sauce the same as Korean BBQ sauce?

Not exactly.

Bulgogi sauce is one type of Korean barbecue sauce, but Korean BBQ includes many different marinades, dipping sauces, and glazes.

Bulgogi sauce is known for its balance of soy sauce, sesame oil, garlic, ginger, onion, and fruit such as Asian pear, creating a sweet-savory flavor that’s ideal for beef, chicken, or pork.

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How do I keep lettuce wraps from getting soggy?

Wash and thoroughly dry the lettuce leaves before assembling the wraps.

Drain the cucumber carrot slaw with a slotted spoon before adding it to the lettuce.

Finally, let the bulgogi chicken cool for a minute or two before assembling the wraps. This helps keep the lettuce crisp and prevents excess moisture from building up.

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Houseplant Detective

If you enjoy indoor plants as much as good food, be sure to visit the HousePlant Detective section.

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You’ll find plant care guides, plant identification tips, rescue stories, and real-life plant investigations that celebrate the fascinating world of houseplants.

Whether you’re growing your first pothos or adding another rare plant to your collection, there’s always a new case waiting to be solved.

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