Chicken ssäm skewers

AT A GLANCE

  • Serves 8 people

Ssäm is Korean for "wrapped"; butter lettuce makes a good wrap for this chicken and its trimmings. We also used sesame leaves we found at a Korean grocer, which add another shot of flavour. Begin this recipe a day ahead to marinate the chicken.

 


  • Vegetable oil or grapeseed oil, for drizzling
  • Steamed rice, cucumber batons, spring onion batons and butter lettuce leaves, to serve
  •  
  • Chicken ssäm skewers
  • 50 gm gochujang (see note)
  • 50 gm ssämjang (see note)
  • 1½ tbsp rice vinegar
  • 1½ tbsp sesame oil
  • 1 tbsp finely grated ginger
  • 1.2 kg chicken thigh fillets, cut into bite-sized pieces
  •  
  • Kimchi dressing
  • 100 ml vegetable oil
  • 2 tbsp brown rice vinegar
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp finely grated ginger
  • 60 gm finely chopped kimchi, plus extra (optional), to serve
01   For chicken ssäm, combine all ingredients except chicken in a large bowl, then add chicken and mix well to coat. Transfer to an airtight container and refrigerate overnight to marinate.
02   For kimchi dressing, whisk ingredients except kimchi in a bowl to combine. Stir in kimchi and refrigerate for up to 5 days.
03   Heat a char-grill pan or barbecue and thread chicken onto skewers (soak wooden skewers in water for 30 minutes first). Drizzle with oil and grill, turning occasionally, until charred and cooked through (6-7 minutes). Serve hot with kimchi dressing, extra kimchi, rice, cucumber, spring onion and lettuce.
NoteGochujang (Korean chilli paste) and ssämjang (Korean dipping sauce) are available from Asian grocers.

Topics:

PARTY, CHICKEN, KIMCHI, ENTREE

Recipe:

EMMA KNOWLES

Photography:

BEN DEARNLEY

Styling:

KIRSTEN BOOKALLIL AND EMMA KNOWLES

Drinking Suggestion:

COLD LAGER , suggested by MAX ALLEN

FEATURED IN

Nov 2017

Nov 2017

View Full Site