Think of this recipe as the Korean version of the Laotian Laab. This tantalising dish is packed with flavour and wrapped in a crisp, refreshing lettuce leaf. The rich marinade is key in this dish, so make sure you let it soak in these divine flavours for at least one hour before throwing on the BBQ. With a little bit of sweet, a little bit of spice and a little bit of sticky goodness in this dish, everyone will be so focused on enjoying it they won’t care about their sticky fingers and sauce on their face! A perfect intro-to-summer recipe. Enjoy!





800-900g boneless, skinless chicken thighs

4 cups cooked rice (about 2 cups non-cooked)

Approx. 16 lettuce leaves gently peeled off leaving leaf whole


cup sesame oil

3 tablespoons soya sauce

3 tablespoons honey

cup shallots, finely chopped

1 tablespoon finely-grated peeled fresh ginger

1 tablespoon minced garlic

1 tablespoon mirin

1 tablespoon chilli flakes

1/2 teaspoon salt

1/2 teaspoon pepper


3 spring onions thinly sliced

1 red chilli thinly sliced

1 tablespoon toasted sesame seeds

Ssamjang sauce (Asian supermarket in The Landing sells this)


1. Remove the chicken skin, fat and bones, if there are any. Pat dry with paper towels. Chop each piece into 3 even pieces and set aside.

2. In a large bowl, mix all the ingredients of the marinade together.

3. Add the chicken to marinade, and combine thoroughly. Cover and refrigerate for an hour if possible (if you don’t have this time don’t panic, the flavour will just not be as intense).

4. Cook rice as per packet instructions.

5. Turn on your BBQ and brush a bit of oil on the surface. Grill the chicken until it turns golden brown and a little charred on both sides, ensuring the chicken is cooked through.

6. Remove from BBQ and let it rest for 4-5 mins. Garnish with the spring onions, chilli and sesame seeds.

7. Serve on a separate platter and let your guests create their own parcels by putting some rice in the lettuce leaf, tip on a little Ssamjang sauce, top with piece of chicken and wrap it up and eat.

NB. If you don’t have the Ssamjang sauce you can just use your favourite chilli sauce, it just won’t have the distinct Korean hit but it will still be delicious.