Kimchi marinated chicken with raw lemon salad and wild garlic kimchi

I have used kimchi in stews and casseroles but never as a seasoning for meat, so figured that a kimchi chicken might be tasty? It was! I made a kimchi paste from from Korean red pepper flakes or Gochugaru, grated garlic, grated ginger and a splash of anchovy sauce and marinated the chicken over night. I wanted something fresh and light to balance the salty richness of the chicken and made a raw courgette, ginger and carrot salad with lemon juice and olive oil. And there it is! A simple and clean little kimchi chicken dish. The elderflower blossoms add a little light fragrance to the salad.

I fried this chicken but think it would be even tastier cooked ont the bbq. Will try that next time. The kimchi flavour on the chicken wasn’t too over powering so I added some wild garlic kimchi with fuchsia as a condiment on the side. Kimchi recipe here.

 

Ingredients:

  • kimchi marinade:
  • Korean red pepper flakes
  • grated ginger and garlic
  • anchovy sauce
  • for the salad:
  • courgette
  • carrot
  • lemon
  • ginger
  • lemon juice
  • olive oil
  • sea salt

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