1. Place Boston lettuce, Korean Turkey, radishes, Kimchi, pickled carrots, quick pickled cucumbers, and gochujang aioli in bowls family style on your table. Let everyone build-their-own lettuce wraps to their liking!

for the Korean Turkey

1. Combine soy sauce, brown sugar, mirin, toasted sesame oil, gochujang, garlic powder, onion powder, and ginger powder in a small bowl.
2. Heat olive oil a medium skillet over medium-high heat. Add turkey and cook, stirring and breaking into bite-sized pieces, until browned and just cooked through. Add sauce and stir, cooking for about 2 minutes, until it creates a quick glaze on the turkey. Remove from heat.

for the Pickled Carrots

1. Combine warm water, vinegar, sugar, and salt in a medium bowl. Whisk together until sugar and salt is fully dissolved. Place carrots in a jar or bowl (I like to use a mason jar) and pour vinegar mixture over the carrots. Refrigerate for at least 1 day, up to a few weeks.

for the Quick Pickled Cucumbers

1. Combine thinly sliced cucumber with sugar and Kosher salt. Refrigerate for 1 hour.
2. for the Healthy Gochujang Aioli
3. Mix all ingredients together until well combined. Refrigerate until ready to use. Can be made up to 3 days ahead of time. Use extra gojuchang aioli as you would any condiment, for topping sandwiches, tacos, and such.