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Korean style barbecue chicken
Fruit and vegetables
½
onion
, finely chopped
2
pineapple
rings, finely chopped
6
garlic
cloves, crushed
2
spring onions
, trimmed and finely chopped
30g/1oz dried wakame
seaweed
½
cucumber
, cut into chunks
1
garlic
clove, finely chopped
1 tbsp snipped fresh
chives
3
spring onions
, trimmed and chopped
1
Cos lettuce
, leaves separated
2 red
chillies
, finely sliced
4
radishes
, finely sliced
Tins, packets and jars
3 tbsp Japanese
mayonnaise
Cooking ingredients
3 tbsp
soy sauce
1 tbsp
caster sugar
1 tbsp runny
honey
1 tbsp
sesame oil
80g/2¾oz Korean chilli paste (
gochujang
)
2 tbsp Korean chilli flakes (
gochugaru
)
1 tbsp caster
sugar
4 tbsp
rice wine
vinegar
½ tsp
salt
2 tbsp
soy sauce
1–2 tsp black
vinegar
1 tbsp caster
sugar
1 tsp
wasabi
paste
2 tsp Korean chilli flakes (
gochugaru
)
1 tsp caster
sugar
Dairy, eggs and chilled
30g/1oz unsalted
butter
handful shredded
mozzarella
Meat, fish and poultry
2
chicken breast
, skin removed and cut into strips
2 tbsp
mirin
Other
3 corn on the cobs
Back to recipe
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