Name: Korean style barbecue chicken
Prep time: 12 h
Cook time: 30 min
Yield: Serves 4
Cuisine: Korean
Ingredients: ½ onion, finely chopped; 2 pineapple rings, finely chopped; 6 garlic cloves, crushed; 2 spring onions, trimmed and finely chopped; 3 tbsp soy sauce; 1 tbsp caster sugar; 1 tbsp runny honey; 1 tbsp sesame oil; 80g/2¾oz Korean chilli paste (gochujang); 2 tbsp Korean chilli flakes (gochugaru); 2 chicken breast, skin removed and cut into strips; 30g/1oz dried wakame seaweed; ½ cucumber, cut into chunks; 1 garlic clove, finely chopped; 1 tbsp caster sugar; 4 tbsp rice wine vinegar; ½ tsp salt; 2 tbsp soy sauce; 2 tbsp mirin; 1–2 tsp black vinegar; 1 tbsp caster sugar; 1 tsp wasabi paste; 1 tbsp snipped fresh chives; 30g/1oz unsalted butter; 3 corn on the cobs; 2 tsp Korean chilli flakes (gochugaru); 3 tbsp Japanese mayonnaise; 1 tsp caster sugar; 3 spring onions, trimmed and chopped; handful shredded mozzarella

Prepare: overnight
Cook: 10 to 30 mins
Serve: Serves 4
Dietary: Nut-free Pregnancy-friendly

A sticky barbeque chicken, served with a savoury soy dip, spicy Korean sweetcorn and a refreshing seaweed salad.

By Matt Tebbutt

From Saturday Kitchen

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Ingredients

For the chicken

½ onion, finely chopped
2 pineapple rings, finely chopped
6 garlic cloves, crushed
2 spring onions, trimmed and finely chopped
3 tbsp soy sauce
1 tbsp caster sugar
1 tbsp runny honey
1 tbsp sesame oil
80g/2¾oz Korean chilli paste (gochujang)
2 tbsp Korean chilli flakes (gochugaru)
2 chicken breast, skin removed and cut into strips

For the cucumber and seaweed salad

30g/1oz dried wakame seaweed
½ cucumber, cut into chunks
1 garlic clove, finely chopped
1 tbsp caster sugar
4 tbsp rice wine vinegar
½ tsp salt

For the soy dip

2 tbsp soy sauce
2 tbsp mirin
1–2 tsp black vinegar
1 tbsp caster sugar
1 tsp wasabi paste
1 tbsp snipped fresh chives

For the Korean corn

30g/1oz unsalted butter
3 corn on the cobs
2 tsp Korean chilli flakes (gochugaru)
3 tbsp Japanese mayonnaise
1 tsp caster sugar
3 spring onions, trimmed and chopped
handful shredded mozzarella

To serve

1 Cos lettuce, leaves separated
2 red chillies, finely sliced
4 radishes, finely sliced

Method

To make the chicken, mix all of the ingredients together in a food processor, except the chicken, to make a marinade.
Cover the chicken with the marinade and leave to marinate overnight in the fridge.
To make the cucumber and seaweed salad, rehydrate the seaweed in water for 30 minutes.
Drain off any excess water and mix the seaweed with the rest of the ingredients in a large bowl. Leave to infuse for 30 minutes.
To make the soy dip, mix all of the ingredients together in a bowl and set aside.
To make the Korean corn, preheat the oven to 220C/220C Fan/Gas 7 and grease a roasting tin with the butter.
Mix the sweetcorn, chilli flakes, mayonnaise, sugar, spring onions and mozzarella in a bowl.
Tip everything into the tin and roast for 8–10 minutes until bubbling.
To finish the chicken, chargrill the chicken on the barbeque or a hot griddle pan over high heat, for a couple of minutes on each side until cooked through.
Place the lettuce leaves onto a serving plate and top with the cooked chicken, reduced sauce, chilli and sliced radishes. Drizzle with the soy dip and serve the corn and salad on the side.

Korean style barbecue chicken