Ssamjang chicken

Adam says marinating chicken in dark soy is like the home-grown way of producing that chicken shop flavour because you get the saltiness and the umami from the dark soy sauce. Butterfly your bird for a quick weeknight roast.

• serves

  4

• prep

  15 minutes

• cook

  40 minutes

• difficulty

  Easy

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Ingredients

• 1 whole chicken, about 1.6 kg
• 1 tbsp dark soy sauce
• salt, to season
• 1 handful Vietnamese mint leaves
• 1 red bird’s eye chilli, thinly sliced

Ssamjang

• 1 tbsp brown miso paste (or doenjang, Korean fermented soy bean paste)
• 2 tbsp gochujang (Korean red pepper paste)
• 60 ml (¼ cup) rice vinegar
• 1 tbsp sesame oil
• 2 tsp soy sauce
• 2 garlic cloves, minced
• 2 spring onions, finely sliced
• 2 tsp caster sugar

Resting time: 15 minutes

Instructions

1. Preheat a fan forced oven to 220˚C. Using kitchen scissors, cut the backbone out of the chicken. Cut the backbone into pieces and lay in the base of a baking dish. Place the chicken on top and rub both sides with soy sauce and season with salt. Roast, skin – side up for 40 minutes, then remove from the oven and rest for 15 minutes.
2. Meanwhile, for the ssamjang, combine all the ingredients in bowl, reserving a little of the spring onion for garnish. Add a few spoons of the resting juices and oils from the chicken to produce a loose paste.
3. Chop the chicken into pieces, smother with the sauce, garnish with sliced chilli and Vietnamese mint and serve.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Go To Weeknight Dinner

Watch The Full Episode Here

G

Watch The Full Episode Here

G