Easy Korean Inspired Roast Chicken | Jamie Oliver

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium version reduces sodium intake.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides a healthier fat option.

gochugaru

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Smoked paprika adds a similar smoky flavor.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index.

Put 300 g of kimchi into a liquidizer.

Add 100 ml of water to the liquidizer.

Add a thumb-sized piece of ginger to the liquidizer.

Add a splash of olive oil and a swig of vinegar to the liquidizer.

Blend until fine.

Use one-third of the kimchi mixture as a marinade in the roasting tray.

Mix 2-3 tablespoons of honey into the remaining kimchi mixture to create a glaze.

Marinate the chicken with the kimchi marinade, ensuring it's well coated.

Add a little water to the roasting tray.

Roast the chicken in the oven at 180°C (350°F) for 1 hour and 20 minutes.

Baste the chicken halfway through cooking and add more water if needed.

Toast sesame seeds in a pan over high heat until golden.

Cook basmati rice using 1 mug of rice to 2 mugs of water with a pinch of salt for 12 minutes.

Remove the chicken from the oven and apply the kimchi glaze.

Sprinkle toasted sesame seeds over the glazed chicken.

Blend the remaining kimchi mixture with silken tofu to create a dressing.

Dress pre-repped vegetables with the tofu dressing and any sticky drippings from the chicken.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens