Korean Turkey Lettuce Wraps with Kimchi and Gochujang Aioli

sharedappetite.com

Red Abarth

2 heads Boston Lettuce, leaves washed and dried

Korean Turkey (recipe below)

6 to 8 radishes, cut into matchsticks

1 cup Kimchi, chopped*

Pickled Carrots (recipe below)

Quick Pickled Cucumbers (recipe below)

Gochujang Aioli (recipe below)

subheading: FOR THE KOREAN TURKEY:

1 pound Farm to Family by Butterball Ground Turkey

1 tablespoon olive oil

2 tablespoons soy sauce

1 tablespoon brown sugar

1 tablespoon mirin

1 teaspoon toasted sesame oil

1 teaspoon gochujang*

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon ginger powder

subheading: FOR THE PICKLED CARROTS:

3 large carrots, grated/shredded

¾ cup warm water

½ cup apple cider vinegar

1 tablespoon sugar

1 ½ teaspoons Kosher salt

subheading: FOR THE QUICK PICKLED CUCUMBERS:

1 cucumber, thinly sliced

2 tablespoons plus 1 teaspoon granulated sugar

1 tablespoon Kosher salt

subheading: FOR THE GOCHUJANG AIOLI:

⅓ cup sour cream

¼ cup mayonnaise

1½ tablespoons gochujang

1 clove garlic, grated with microzester (or very finely minced)

¼ teaspoon Kosher salt

⅛ teaspoon garlic powder

⅛ teaspoon paprika

⅛ teaspoon onion powder

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