Name: Roast spatchcock with choganjang and sesame cucumbers
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4

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.

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
Notes

Recipe / styling by Lisa Featherby

Profile Claire Delmar

Ingredients

Method

Main

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