Gochujang roast chicken and rice salad

Add a Korean kick to roast chicken (and salad).
Add a Korean kick to roast chicken (and salad). Photo: Katrina Meynink
Dietary
Gluten-free

So, this is not the normal way to roast a chook but the searing initial high heat gives a brilliant char to the gochujang-coated chicken, and the longer cook at a lower temperature makes for melt-in-your-mouth soft meat. You can pre-cook the chicken and pop it in the fridge until you are ready to assemble the salad. I find adding about half the chicken to the salad works well, and save the remainder for all manner of other meals.

Ingredients

1 organic chicken (about 1.2kg)

Marinade

6 tbsp gochujang paste

2 garlic cloves, crushed

2 tsp maple syrup

generous ½ cup rice bran oil or other flavourless oil

Salad

2 radishes, finely sliced

1 cup podded edamame beans, steamed (follow packet directions)

2 lengths broccolini, blanched and refreshed, chopped into bite-sized pieces

small bunch coriander, roughly torn

2 cups cooked basmatic rice

Salad dressing

1-2 tbsp sesame oil

2 tsp gochujang paste (or to taste)

Method

1. Preheat oven to 200C fan-forced (220C conventional). 

2. Combine the marinade ingredients in a bowl then spread over your chicken in a baking tray. Pop in the oven and roast for 15 minutes, then turn the heat down to 150C (170C conventional) and cook for 2.5 hours. When you pull on the legs, they should really easily jiggle, meaning the meat is fall-apart tender. Transfer chicken to a cutting board and let it rest for 15 minutes while you prepare the salad.

3. Combine the salad ingredients in a bowl and use your hands to toss together. Mix together the sesame oil and gochujang paste in a small bowl, and add to the salad and toss again. Using your hands, gently tear the chicken into the salad – you can use all or some of the meat. 

4. Season with more sesame oil and/or gochujang paste as desired and serve.

More ways with gochujang (Korean chilli paste)