Stir-fried Korean beef
Whip up a speedy beef, beansprout and spinach stir-fry seasoned with sweet mirin, garlic, sesame seeds and soy sauce
Korean chicken wings with sesame slaw
Serves 4
Easy
Prep:
Cook: -
plus marinating
Gochujang is a savoury Korean condiment that adds a rich spiciness to these chicken wings. Drizzle with sesame oil and our crunchy side slaw
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- 2 tbsp gochujangsauce
- 2 tbsp honey
- 1 tbsp dark soy sauce
- juice of 2 limes(1 in the marinade and the other in the slaw)
- 2 tsp sesame oil(plus extra for drizzling in slaw)
- 1kg chicken wings
For the slaw
- 2 carrotsends trimmed and spiralized into thin noodles
- 1 mooli(Daikon radish), ends trimmed and spiralized into thin noodles
- ½ red cabbageshredded on the flat blade of the spiralizer
- 4 spring onionsthinly sliced on a diagonal
- 1½ tbsp black sesame seeds
Nutrition: per serving
- kcal472
- fat24g
- saturates6g
- carbs25g
- sugars22g
- fibre6g
- protein36g
- salt2.3g
Method
step 1
In a large bowl, mix together the gochujang, honey, soy, juice of 1 lime and sesame oil. Toss in the chicken wings and leave to marinate for a couple of hours, or if you have time, overnight.
step 2
Heat oven to 200C/180C fan/gas 6. Transfer the wings to a large roasting tin, or two smaller ones, spreading out in a single layer so that they cook evenly. Roast for 50–55 mins, basting regularly until sticky and caramelized and the meat is starting to fall away from the bone.
step 3
While the wings are roasting, prepare the slaw. Mix all the ingredients together in a large bowl with a little sea salt and black pepper. Just before serving, drizzle over a little sesame oil and eat with the wings. Kitchen paper recommended.
