Chicken and Mushroom Bulgogi Lettuce Wraps

Penny, Yes, I put everything on a heavy-duty sheet pan and roasted it about 6" under the broiler. Excellent!

Question--could this all be roasted in the oven in a sheet pan? Would make it even simpler.

Mark- brown sugar is fine. More important is high heat and small batches. Not crowding the pan is key to bulgogi. I actually like the browning effect I get when I use canned pears (whir in blender) as my sweetener for bulgogi, rather than sugar. You might also try cooking the shrooms in a separate batch; they release a lot of water which inhibits browning.

These are SICK. Restaurant quality good. I was pretty impressed with myself that I could produce something so insanely delicious... thank you NYT.

A couple of tip from a Korean: Replace sugar with fruits. Koreans typically use apple and Korean pear for marinade. My mom also use tiny bit of kiwi for chewy meat (usually chewy parts of beef) to soften it. For the wrap, mix in sesame oil, minced garlic, and chopped scallion to the gochugang. Real Korean wrap sauce also includes Korean soybean paste as well but that might be hard to get just for the sauce. You will see the difference, the magic of nutty sesame oil and fresh garlic/scallion!

I made this recipe using 2 lbs 3 oz. chicken thighs, one extra large sweet onion, and 12 oz mushrooms. Increased marinade to 150%, substituted 1/4 teaspoon ground ginger for each tablespoon of fresh ginger (I forgot ginger at the market), and added 1/4 cup mirin and 1.5 tablespoons gochujang. Since we are surrounded by California wildfires and poor air quality, I spread all out on two half sheet pans and roasted for 30 minutes at 425 degrees. Simply delicious and easily done on a week night.

Good recipe but one caution. With all the sugar in the recipe it really sticks to the pan. I just spent 15 minutes scrubbing my pan from last night and it's still not clean. I suggest putting some parchment paper in the bottom of whatever pan you use. The meat will still brown.

I cooked the mushrooms first and alone to sweat them, bonus, much stronger mushroom flavor and less risk of steaming the chicken. Went with sesame oil and Cholula (hey that’s what was in the pantry). Huge hit. Romaine not the best for wrapping, will make sure to have some bib lettuce next time.

I’m just a white guy who lived in Korea for a couple years but this is usually done with beef. Having said that, even better than gochujang is 쌈장 (samjang) which is kind of a combo of gochujang and fermented soybean paste. Also, many recipes call for a grated asian pear in the marinade though I’ve used apples or regular pears to good effect.

I made this tonight for husband who is licking his bowl. We used guchujang (Mother In Law’s, from Whole Foods) and we are enjoying the smoky spiciness of it. He seems to be taking bites of mine while I am writing this. Big shout out to the 4 grandmothers who are walking and swimming every day in Marlboro, VT ... who are NYT Cooking Fans.

This is SO good. I recommend cutting the onions and chicken a little smaller than the recipe suggests, though.

Great summer weeknight dinner. To the marinade, I added a few dashes of rice vinegar for acidity and gochujang for heat. Served with the sesame pickled cucumbers from Melissa Clark's Korean pork shoulder recipe, white rice, and cilantro. The benefit to the grill pan is the slight charring. Enjoyed with a cool, crisp white wine. Will definitely make again.

We topped with a little shredded basil and a few squeezes of lime; delicious!

Delicious. I did mine on a sheet pan in 2 batches under the broiler on high for about 5 min, flipped chicken & 4 min on the other side. Onions on the 2nd batch almost burned but got them out in time for perfect caramelization. Next time I’ll double the mushrooms and cut onions and chicken smaller like other reviews mention. Mushrooms were the best part. Also used grapeseed oil since that’s what I had on hand. Served with sesame oil and Gochujang

Good and easy to make recipe. Added gochugaru (Korean pepper) to the chicken and onion and let it rest for 30 mins. Next time will marinate the mushrooms as well. Really good with gochujang, kimchi, sesame oil and scallions piled into warm tortillas.