Oh! Saam Recipe

Combine rice vinegar, water, sugar and kosher salt in a small bowl and stir until sugar dissolves.

Place julienned daikon and carrot in a jar or bowl, pour dressing over, toss to fully coat, press down so vegetables are submerged. Let sit at room temperature for at least 20 minutes (can refrigerate up to 2 days). Drain before assembling.

In a medium bowl, whisk together gochujang, soy sauce, sesame oil, minced garlic, grated ginger, and brown sugar until smooth.

Add the thinly sliced chicken thighs and toss to coat thoroughly. Marinate at room temperature for 15–20 minutes or in the refrigerator for up to 2 hours for deeper flavor.

Cook the chicken

Heat neutral oil in a large skillet over medium-high heat. Add marinated chicken in a single layer (work in batches if needed). Cook 3–4 minutes per side until caramelized and cooked through (internal temp 165°F / 74°C). Remove to a plate and let rest 2 minutes, then roughly chop into bite-sized pieces.

Make the spicy mayo by whisking together mayonnaise, 1 tablespoon gochujang and lime juice until smooth. Taste and adjust heat or acidity as desired.

Warm the cooked chicken briefly in the skillet if it has cooled. Arrange lettuce leaves on a platter.

Assemble each saam: place a spoonful of warm chopped chicken into a lettuce leaf, add a small pile of pickled vegetables, a few cucumber slices, a sprinkle of sliced scallions and cilantro, a drizzle of spicy mayo, and a pinch of toasted sesame seeds.

Serve immediately with extra spicy mayo on the side and lime wedges if desired.