Chicken ssäm skewers


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.

 


You'll need

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

Method

  • 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.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Additional Notes

Gochujang (Korean chilli paste) and ssämjang (Korean dipping sauce) are available from Asian grocers.

Drink Suggestion

Cold lager

Featured in

Nov 2017

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