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Yakitori Chicken Ssam

Ssam recipe for a hybrid Korean lettuce wrap using Japanese Yakitori.
Course Appetizer
Cuisine Japanese, Korean
Level Beginner
Main Ingredient Poultry, Vegetable
Diet Dairy-Free, Gluten-Free, Low-Carb


  • 4 strips chicken boneless skinless thighs cut into

for bulgogi marinade

  • 2 tablespoons asian pear grated
  • 2 tablespoons soy sauce
  • 1 tablespoon evaporated cane sugar
  • 1 tablespoon scallion minced
  • 2 cloves garlic grated
  • 1 teaspoon ginger grated
  • 1/2 teaspoon toasted sesame oil

to serve

  • lettuce leaves
  • asian pear shredded
  • gochujang (Korean hot sauce) or ssamjang (combo of and doenjang)


  1. Mix all the marinade ingredients together in a bowl and add the chicken. Cover and refrigerate for at least 1 hour or preferably overnight.
  2. Soak your skewers in hot water for 30 minutes. Skewer the strips of chicken lengthwise, so each skewer is roughly the same thickness. Setup a barbecue, or move your oven rack to the top position and turn on the broiler.
  3. Grill the chicken skewers until they are cooked through, rotating at least once.
  4. Serve with lettuce leaves, shredded Asian pear and gochujang. Because they don't hold together very well, it's best to have each person roll their own. Just spread some gochujang on a lettuce leaf, lay a few pieces of chicken down, top with some pear, then roll and eat.