cup low-sodium soy sauce
cup chopped scallions (about 5 scallions)
tablespoons minced garlic
(2-inch) piece fresh ginger, peeled and minced (2 tablespoons)
teaspoons turbinado sugar
teaspoon black pepper
tablespoons safflower or canola oil, plus more for greasing
pounds boneless, skinless chicken thighs, cut into 1-inch-thick slices
large yellow onions, peeled and cut into 1-inch wedges
ounces white button mushrooms, halved, or quartered if large
Lettuce leaves, such as green leaf, butter lettuce or romaine
Any combination of cooked short-grain rice, kimchi, gochujang or toasted sesame oil, for serving
- In a large bowl, combine soy sauce, scallions, garlic, ginger, sugar, pepper and 2 tablespoons oil and mix well. Add chicken and onions and toss to evenly coat. Let stand for 15 minutes.
- Heat a cast-iron griddle or grill pan over medium-high and lightly grease with oil. Toss mushrooms in remaining 1 tablespoon oil. Arrange half of the chicken, onions and mushrooms in a single layer. Grill until chicken is caramelized and cooked through, turning all ingredients every few minutes, 8 to 10 minutes. Transfer to serving plate. Repeat with remaining chicken and vegetables.
- Serve chicken bulgogi, onions and mushrooms with lettuce leaves for wrapping. Fill lettuce cups with rice (if using), chicken and vegetables. Top with any combination of kimchi, gochujang and sesame oil. Wrap and enjoy.