Roast spatchcock with choganjang and sesame cucumbers

AT A GLANCE

  • Serves 4 people

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 (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
01   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.
02   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).
03   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.
04   For choganjang, combine ingredients in a bowl, adjust to taste with soy and vinegar, add spring onion and set aside.
05   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.

Topics:

CUCUMBERS, SPATCHCOCK, AUTUMN, SPATCHCOCK, SOY SAUCE, GINGER, SESAME, CUCUMBERS, ROAST

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

CLAIRE DELMAR

Drinking Suggestion:

TOASTY BOTTLE-AGED RIESLING , suggested by MAX ALLEN

FEATURED IN

May 2016

May 2016

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