How to make Colm O'Gorman's delicious Ssamjang chicken parcels
Parcels O'gorman's Colm Chilcken Ssamjang
This week’s recipe works beautifully as a light fresh lunch or supper and comes together in about thirty minutes. Perfect for a day after the main Christmas festivities when everyone is craving something light and fresh.
As regular readers will know, I am a huge fan of Korean food. The range and depth of flavours and textures are amazing, and it is quite easy to prepare once you have a few staple ingredients to hand.
For this week’s recipe you will need Korean Soybean paste, Korean red pepper powder (also known as Gochugaru), and some Gochujang, my all-time favourite chilli sauce. You will find all of those in any good Asian supermarket.
In Korean cuisine Ssam are delicious little parcels of food, usually grilled meat wrapped in lettuce or other leaves, topped with a few tasty garnishes and some Ssamjang, a beautiful mildly spiced Korean savoury paste. ‘SSam’ translates as parcels, and ‘jang’ are fermented soybean-based sauces and pastes.
Included in this recipe are Korean Pickled Onions. These require a little bit of advance planning as they need a day to pickle. They are fabulous, but if you have not been able to prepare them in advance, you can swap them for some pickled pink onions which are much quicker to prepare.
To make pickled pink onions, peel and very thinly slice two red onions. Heat 150ml of white wine vinegar, 100ml of water, 75g of caster sugar and a generous pinch of sea salt in a saucepan until the sugar has dissolved. Pour the pickling liquid over the sliced onions and let them pickle for a short while you prepare the rest of the dish.
Delicious Ssamjang chicken parcels
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Servings
4Preparation Time
15 minsCooking Time
15 minsTotal Time
30 minsCourse
Mainingredients
Onions Pickled korean
500g Onions
Chillies, Red 4 Green And Of 5 A Mix Fresh
250ml Water
Quality Sauce Good Soy 250ml
Apple Rice Or Wine Vinegar Ml Cider 250 Vinegar
200g Caster Sugar
Chicken red Pepper
Mini 500g Chicken Fillets
1 Red Korean Powder Pepper Tsp
Tsp 1 Granules Garlic
Granules 1tsp Onion
1 Toasted Oil Tbsp Sesame
Soy Tbsp Sauce 1
ssamjang
Paste Korean Soybean 80g
Gochujang 2 Tbsp
Sesame Toasted Tbsp Oil 2
Honey 1tsp
1 Clove Garlic
½ A Onion Small
Flaked 20g Almonds
Apple ½
to Serve
Lettuce 1 Head Kos
Sesame Toasted 1 Seeds Tsp
Red Sliced Chilli Thinly
Chopped Onion Spring
method
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