Roast spatchcock with choganjang and sesame cucumbers
Serves 4 PREP TIME: 20 minutes, plus 45 minutes cooking time (and marinating) 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. • 4 spatchcocks (500g each), butterflied, at room temperature • 2 tbsp ssämjang (a Korean chilli condiment; if it’s unavailable, use any other chilli sauce) • 1 clove garlic, crushed, • 2 tbsp dark soy sauce
For the sesame cucumbers
• 2 tbsp white vinegar • 2 tbsp castor sugar • 1 tbsp soy sauce • 2 tbsp roasted sesame seeds, plus extra to serve • sesame oil, to taste • 400g baby cucumbers, thickly sliced • ½ white onion, thinly sliced • torn coriander, to garnish
For the choganjang
• 2 tbsp soy sauce • 2 tbsp Chinese brown vinegar (Chinese brown vinegar is available from Asian grocers) • 1 tsp finely grated ginger • 1 spring onion, sliced • fresh steamed rice noodles, to serve
For the dressing
• 1 tbsp grapeseed oil mixed with
2 tsp sesame oil • 1 clove garlic, thinly sliced • 2 spring onions, julienned
1. Rub spatchcocks with ssämjang and crushed garlic, place in a ziplock bag with half the soy sauce and refrigerate for 2 hours or overnight to marinate.
2. Preheat the oven to 220ºC. Place the spatchcock in a roasting pan skin-side up, drizzle with remaining soy sauce and roast, basting occasionally, until golden brown and the juices run clear when you pierce the thickest part of the thigh with a skewer (35-40 minutes). 3. For the sesame cucumbers: Combine the vinegar, sugar and soy sauce with 50ml water in a saucepan and bring to a simmer, stirring to dissolve the sugar. Cool, then blitz with sesame seeds until smooth. Add sesame oil and season to taste. Place the cucumbers and onion in a bowl, add the dressing and extra sesame seeds, toss to coat. Garnish with coriander.
4. For the choganjang: Combine the ingredients in a bowl, adjust to taste with soy and vinegar, add the spring onion and set aside.
5. Divide the noodles and spatchcock between 4 serving plates.
6. For the dressing: Heat the grapeseed and sesame oils in a saucepan over medium heat, add the garlic and heat until the garlic just starts to change colour (about 1 minute). Stir in the spring onion, then pour this over the spatchcock and noodles and serve with choganjang and sesame cucumbers. Wine suggestion: Toasty bottle-aged Riesling