Spatchcocks are the perfect size to serve one per person. We've served these with choganjang, an essential dipping sauce in Korean cuisine. Start this recipe up to a day ahead to marinate the spatchcocks.
Roast spatchcock with choganjang and sesame cucumbers
Roast spatchcock and sesame cucumbers with choganjang, an essential dipping sauce in Korean cuisine.
- 20 mins preparation
- 45 mins cooking (plus marinating)
- Serves 4
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Ingredients
- 4 spatchcocks (500gm each), butterflied, at room temperature
- 2 tbsp ssämjang (see note)
- 1 garlic clove, crushed, plus 1 extra, thinly sliced
- 2 tbsp dark soy sauce
- Fresh steamed rice noodles, to serve
- 1 tbsp grapeseed oil mixed with 2 tsp sesame oil
Sesame cucumbers
- 2 tbsp white vinegar
- 2 tbsp caster sugar
- 1 tbsp soy sauce
- 2 tbsp roasted sesame seeds, plus extra to serve
- Sesame oil, to taste
- 400 gm baby cucumbers, thickly sliced
- ½ white onion, very thinly sliced
- Torn coriander, to serve
Choganjang
- 2 tbsp soy sauce
- 2 tbsp Chinese brown vinegar
- 1 tsp finely grated ginger
- 1 spring onion, sliced
Method
Main
- 1Rub spatchcocks with ssämjang and crushed garlic, place in a snap-lock bag with half the soy sauce and refrigerate for 2 hours or overnight to marinate.
- 2Preheat oven to 220C. Place spatchcock in a roasting pan skin-side up, drizzle with remaining soy sauce and roast, basting occasionally, until golden brown and juices run clear when the thickest part of the thighs is pierced with a skewer (35-40 minutes).
- 3For sesame cucumbers, combine vinegar, sugar and soy sauce with 50ml water in a saucepan and bring to a simmer, stirring to dissolve sugar. Cool, then place in a blender with sesame seeds, process until smooth, add sesame oil and season to taste. Place cucumbers and onion in a bowl, add dressing and extra sesame seeds, toss to coat and season to taste.
- 4For choganjang, combine ingredients in a bowl, adjust to taste with soy and vinegar, add spring onion and set aside.
- 5Divide noodles and spatchcock among serving plates. Heat oils in a small saucepan over medium heat, add sliced garlic and heat until garlic just starts to change colour (about 1 minute), stir in spring onion, then pour mixture over spatchcock and serve with choganjang and the sesame cucumbers.
Notes
Note Ssämjang is a Korean chilli condiment. If it's unavailable, use another chilli sauce of your choice. Chinese brown vinegar is available from Asian grocers.
Drink Suggestion: Toasty bottle-aged riesling Drink suggestion by Max Allen
