serves
4
prep
15 minutes
cook
40 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
40
minutes
difficulty
Easy
level
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Go To Weeknight Dinner
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Watch The Full Episode Here
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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
- 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.
- 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.
- 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
