Korean-style BBQ Spatcock

Image source: IN Noosa Magazine

Dive into Matt Golinski’s Korean-style BBQ spatchcock served with wombok slaw and a black garlic honey glaze.

Ingredients

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

10gm salt

 

Method

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.

About the Author /

matt@innoosamagazine.com.au

Matt Golinski is a highly regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an active member of the Slow Food movement, a champion of artisan producers and a generous mentor to keen young chefs. He is the Food and Culinary Tourism Ambassador for the Gympie region; Ambassador and Advisory Executive Chef for Peppers Noosa; and a festival favourite.

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