Like most people, I do love a Sunday roast and more than any other roast, I do love a roast chicken. But the same flavours over and over can become boring so I have been working on some ideas to give the humble roast a bit of a kick and lots of flavour.
Koreans love marinading their meats in a variety of different flavours but they do really enjoy using red pepper paste, gochujang 고추장 as it has sweetness and heat. I just love this chili paste and thought that I would try using it as a marinade for a simple roast chicken. And you know what? It worked so much better than I thought it would.
This is something that you can try without much effort and it can simply take your roast dinner to the next level.
Imagine planning your typical Sunday roast chicken dinner with roast potatoes and vegetables but with more flavour and a lot more oomph! If you are having guests round then this will be the talking point of the week.
1 whole chicken
500g of Maris-piper potatoes for roasting
one whole white cabbage
2 cloves of garlic
2 dried red chilies
2 tbsp of gochujang
1 tsp soy sauce
1 tbsp toasted sesame seeds
salt and pepper
1 tbsp olive oil
preheat the oven to 180oC
in a small bowl mix the soy sauce and the gochujang to make a paste
in one oven tray place the whole chicken and then rub the gochujang soy sauce mix all over the chicken.
place the chicken in the preheated oven and roast the chicken for 20 minutes per 500g.
peel the potatoes if you like or simply wash the skins and place the potatoes in a pot of water and bring them to the boil. depending on the size of the potatoes, parboil the potatoes for approximately 8 minutes then drain them and place them in another oven tray ready for the oven.
roast the potatoes for 15 minutes, bring them out of the oven turn them, roast them for another 15 minutes. take them out the oven to turn them again and judge whether they need roasting for a further 10 or 20 minutes.
roughly slice the cabbage into bite-size pieces.
once the potatoes and chicken are ready remove them from the oven and let them cool a little. The potatoes will be crisp and golden and the chicken will be a deep red from the gochujang.
in a hot pan toast the sesame seeds until they start to brown and you can smell their scent. remove from the heat and sprinkle them over the roast chicken.
heat the olive oil in a wok until its red-hot.
add the cabbage and stir-fry continuously. the edges of the cabbage leaves should brown a little in the heat of the wok. keep stirring allowing the cabbage pieces to cook and wilt slightly.
roughly chop the garlic and dried chili pepper into small pieces and add to the cabbage. Stir.
add a splash of water and continue to stir the cabbage until its soft and tender. it should be ready to serve.
for quickness and ease, I like to serve each of the dishes in a large serving bowl in the centre of the dinner table so that people can help themselves.
dig in and enjoy.
drop me a line on social media and let me know how you like to flavour your roast chicken.