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Korean-style grilled chicken


You'll need

To serve: steamed rice, daikon kimchi (see note), thinly sliced spring onions and sesame seeds   Marinated chicken 4 garlic cloves, crushed 10 gm ginger, finely grated 1 nashi pear 100 ml soy sauce 1 tbsp sesame oil 1 tbsp honey 8 chicken thigh fillets   Ssämjang 2 tbsp doenjang (see note) 2 tbsp gochujang (see note) 40 gm onion (about 1/3 small), finely grated 1 tbsp rice wine vinegar 1½ tbsp honey 1 garlic clove, finely chopped 5 gm ginger, finely grated 1 small red chilli (optional), finely chopped 1 spring onion, thinly sliced

Method

  • 01
  • For marinated chicken, process ingredients, except chicken, in a blender to combine, then season to taste and transfer to a bowl. Add chicken, stir to coat and set aside for 10 minutes.
  • 02
  • Meanwhile, for ssämjang, combine ingredients in a bowl and reserve.
  • 03
  • Drain chicken from marinade and char-grill, turning occasionally, until cooked through and charred (8-12 minutes). Serve on steamed rice with kimchi, scattered with spring onions and sesame seeds and with ssämjang to the side.
Note Daikon kimchi, doenjang and gochujang are available from Asian grocers and supermarkets.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jan 2015

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