Gochujang spatchcock
$17.50
Tax included.
Slathered in a rich, house-made gochujang (a fermented chilli paste) marinade, this spatchcocked chicken delivers the perfect balance of heat, complexity and subtle sweetness.
As the chicken chars over medium heat on the BBQ, the caramelised glaze locks in its smoky depth – best enjoyed after resting for five minutes to let the juices settle.
For a refreshing contrast, pair it with Bibim Naengmyeon – chewy cold buckwheat noodles tossed in a tangy, spicy sauce of vinegar, sesame oil, and a hint of sugar. The cool, zesty bite of the noodles cuts through the heat, making for a perfect late-summer feast.
Chicken, Gochujang marinade (ginger, garlic, sesame oil, sugar, Soy sauce (Gluten free), Sesame seeds, Rice wine vinegar, Korean red pepper, fish sauce, Olive oil, shallots)
This is a fresh product, best cooked within 2-3 days.
Each butterflied spatchcock will weigh approx. 800g, enough for two people.
BBQ on medium heat for 20-25 mins, turning every few minutes. Rest for 5 mins.
