Roast spatchcock with choganjang and sesame cucumbers

Name: Roast spatchcock with choganjang and sesame cucumbers
Total time: 1 h 5 min
Yield: Serves 4
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; 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; 2 tbsp soy sauce; 2 tbsp Chinese brown vinegar; 1 tsp finely grated ginger; 1 spring onion, sliced

Roast spatchcock and sesame cucumbers with choganjang, an essential dipping sauce in Korean cuisine.

Jun 15, 2016 2:00pm

By Lisa Featherby

Serves 4
20 mins preparation
45 mins cooking (plus marinating)

Roast spatchcock with choganjang and sesame cucumbers

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. 

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

1
Rub 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.
2
Preheat 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).
3
For 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.
4
For choganjang, combine ingredients in a bowl, adjust to taste with soy and vinegar, add spring onion and set aside.
5
Divide 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