AT A GLANCE
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.
|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.