Spicy Korean Bbq Spatchcock with Kimchi Stuffed Peppers

asianinspirations.com.au

Dee

Marinate: At least 4 hrs, preferably Overnight
Cook: 20 mins

4 small spatchcocks

1 cup Lee Kum Kee Gluten Free Soy Sauce

1 tbsp Lee Kum Kee Chilli Garlic Sauce

1 tbsp Obento Rice Wine Vinegar

1 tsp Yeo's Pure Sesame Oil

¾ cup brown sugar

1 tbsp garlic (minced)

1 tsp fresh ginger (finely chopped)

1 tbsp gochujang paste

1 tsp ground black pepper

subheading: Kimchi Stuffed Peppers:

8 mild long peppers or chillies

1 tbsp salt

2 cups daikon radish (finely julienned)

1 carrot (finely julienned)

¼ cup garlic chives (sliced)

½ small onion (thinly sliced, lengthwise}

1 to 2 cloves garlic (minced)

1 tbsp sugar

2 tbsp fish sauce

2 to 3 tbsp Korean chilli powder

Directions at asianinspirations.com.au

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