Korean Chicken Lettuce Wraps with Pickled Daikon Radish & Cellophane Noodles

Step 1

1 Prepare your ingredients: Heat a medium pot of water to boiling on high. Wash and dry the fresh produce. Roughly chop the cilantro. Trim the stem end of the lettuce head, then separate the individual leaves. Cut the lime into wedges. Peel and thinly slice the onion. Peel and small dice the daikon radish.

Step 2

2 Pickle the daikon radish: Peel and smash the garlic clove to flatten it. Place the daikon radish in a heatproof bowl or jar. In a small pot, combine the garlic clove, mirin, rice vinegar, a big pinch of salt, and ½ cup of water. Heat the liquid to boiling on high, then pour it over the daikon. Place the bowl or jar in the refrigerator to chill slightly while you continue to cook.

Step 3

3 Cook the cellophane noodles: Remove the pot of boiling water from the heat and add the cellophane noodles. Let stand 2 to 3 minutes, or until tender. Drain and rinse the noodles thoroughly, then return them to the pot. Stir in the hot chili sesame oil and half the soy sauce until combined. (Reserve the rest for garnish.)

Step 4

4 Prepare the chicken: Cut the chicken into ¼-inch-thick slices or bite-sized pieces. Add them to a bowl, along with the garlic chutney. Season with salt and toss to coat.

Step 5

5 Cook the chicken: In a large pan, heat some oil on medium-high until hot. Add the chicken; cook 1 to 2 minutes, stirring frequently. Add about 1 teaspoon of additional oil and the onion; cook 1 to 2 minutes, or until the chicken is cooked through and the onion is softened. Stir in half the cilantro and season with salt to taste.

Step 6

6 Plate your dish: Create 4 lettuce wraps by layering 2 lettuce leaves on top of each other for each wrap. Place some cellophane noodles, chicken, onion, and drained pickled daikon in each wrap. Garnish each with the lime wedges and the remaining cilantro and soy sauce, if desired. Serve with any remaining cellophane noodles. Enjoy!

Step 7

1 Prepare your ingredients: Heat a medium pot of water to boiling on high. Wash and dry the fresh produce. Roughly chop the cilantro. Trim the stem end of the lettuce head, then separate the individual leaves. Cut the lime into wedges. Peel and thinly slice the onion. Peel and small dice the daikon radish.

Step 8

2 Pickle the daikon radish: Peel and smash the garlic clove to flatten it. Place the daikon radish in a heatproof bowl or jar. In a small pot, combine the garlic clove, mirin, rice vinegar, a big pinch of salt, and ½ cup of water. Heat the liquid to boiling on high, then pour it over the daikon. Place the bowl or jar in the refrigerator to chill slightly while you continue to cook.

Step 9

3 Cook the cellophane noodles: Remove the pot of boiling water from the heat and add the cellophane noodles. Let stand 2 to 3 minutes, or until tender. Drain and rinse the noodles thoroughly, then return them to the pot. Stir in the hot chili sesame oil and half the soy sauce until combined. (Reserve the rest for garnish.)

Step 10

4 Prepare the chicken: Cut the chicken into ¼-inch-thick slices or bite-sized pieces. Add them to a bowl, along with the garlic chutney. Season with salt and toss to coat.

Step 11

5 Cook the chicken: In a large pan, heat some oil on medium-high until hot. Add the chicken; cook 1 to 2 minutes, stirring frequently. Add about 1 teaspoon of additional oil and the onion; cook 1 to 2 minutes, or until the chicken is cooked through and the onion is softened. Stir in half the cilantro and season with salt to taste.

Step 12

6 Plate your dish: Create 4 lettuce wraps by layering 2 lettuce leaves on top of each other for each wrap. Place some cellophane noodles, chicken, onion, and drained pickled daikon in each wrap. Garnish each with the lime wedges and the remaining cilantro and soy sauce, if desired. Serve with any remaining cellophane noodles. Enjoy!