Korean-style BBQ Spatcock
Dive into Matt Golinski’s Korean-style BBQ spatchcock served with wombok slaw and a black garlic honey glaze.
4 Bendele Farm Spatchcocks, deboned in half
25ml sesame oil
50gm gochujang chilli paste
75ml soy sauce
50gm Hum Honey Black Garlic Infused honey
300gm wombok, finely sliced
200gm radish, julienned
1 shallot, finely sliced
1 stalk celery, finely sliced
100gm carrots, julienned
60ml rice vinegar
20gm castor sugar
Mix together the sesame oil and gochujang and spread over both sides of each spatchcock half. Cover and refrigerate until needed.
Mix together the soy and honey.
Mix together the wombok, radish, celery, shallot, and carrot.
Stir the rice vinegar, sugar and salt together until the sugar has dissolved.
Grill or fry the spatchcocks on both sides until just cooked through.
Dress the salad with the rice vinegar mixture and divide between four plates.
Serve the spatchcocks on the salad, drizzled with the honey sauce.