Name: Korean-style grilled chicken
Yield: 4
Ingredients: 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

Ingredients

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

Main

1.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.

2.Meanwhile, for ssämjang, combine ingredients in a bowl and reserve.

3.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.

Styling by Lisa Featherby

Styling by Jerrie-Joy Redman-Lloyd