Taste.com.au – September 2019

spicykoreanporkwith

grilledcorn&ricesalad

serves4 |prep 20 mins (+ 1 hour marinating & 10 mins resting)
cooking 15 mins

1 large(about550g)porkfillet
Toastedsesameseeds
andslicedlongfresh
redchilli,toserve
spicykoreanmarinade
2 tbsgluten-freesoysauce
11 ⁄ 2 tbsgochujang(findat
somesupermarkets
andAsiangrocers)
1 tbsbrownsugar
2 garliccloves,
crushed
1 tsp sesame oil

grilledcorn&ricesalad

2 sweetcorncobs,husk and

silkremoved

6 greenshallots,trimmed

2 x 250gpktmicrowavelong

grainwhiterice,cooked

1 redcapsicum,deseeded,

finelychopped

90g(^1 ⁄ 3 cup)kimchi,coarsely

chopped,plusextra,toserve

3 tspgluten-freesoy sauce

2 tspsesameoil

1 tsp brown sugar

1 Tomakethemarinade,combinealltheingredientsin a smallbowl.
2 Placetheporkin a glassorceramicdish.Pourovermarinade.
Turntocoat.Setasideatroomtemperaturefor1 hourtomarinate.
3 Preheata barbecuegrillonmedium-high.Removetheporkfrom
excessmarinade.Spraywitholiveoil.Grill,turning,for 14 minutes
oruntilcookedtoyourliking.Transfertoa plate. Set aside for
6 minutestorest.Thicklyslicethepork.
4 Meanwhile,tomakesalad,spraycornandshallotwitholiveoil.
Grillcorn,turning,for6 minutesoruntilcharredandtender.Grill
shallot,turning,for2 minutesoruntilcharredandtender.Usea
sharpknifetocutdownthelengthofthecorncobs,close to the
core,toremovekernels.Coarselychoptheshallot.
5 Combinecorn,shallot,rice,capsicumandkimchiin a largebowl.
Whisktogetherthesoysauce,sesameoilandsugarin a smallbowl.
Pouroverthericemixture. Toss well to combine then transfer salad
toa servingplatter.
6 Arrangeporkslicesontopofsalad.Drizzleoveranyreserved
juices.Sprinklewithsesameseedsandchilli.Servewith extra kimchi.

PER SERVE•42.6gprotein•12.5gfat (3g saturatedfat)

• 60.7g carb • 9.8g dietary fibre • 548 Cals (2290kJ)

misochickenwithsobanoodlesalad

serves4 |prep 30 mins (+ 1 hour marinating & 1 hour 10 mins resting)

cooking 45 mins

1.6kgbutterflied whole

chicken

1 tbsoliveoil

misomarinade

1 orange,4 zeststrips

removed,juiced

21 ⁄ 2 tbswhitemiso paste

1 tbshoney

2 tspfinelygrated

freshginger

1 longfreshredchilli,

halved lengthways

sobanoodlesalad

180gsobanoodles

145g(1 cup)poddedfrozen

edamame,thawed

2 largecarrots,peeled,shredded

3 greenshallots,thinlysliced

11 ⁄ 2 tbsmixedorwhite sesame

seeds,toasted

11 ⁄ 2 tbstamari

11 ⁄ 2 tbsmirin

1 tbsricewinevinegar

1 tsp sesame oil

1 Tomakethemarinade,whisktogetheralltheingredientsin a jug.

2 Placechickenin a largeglassorceramicdish.Pourovermarinade.

Turntocoat.Setasideatroomtemperaturefor1 hourtomarinate.

3 Preheatanenclosedbarbecueonmedium-low.Linea baking

dishwithbakingpaper.Removechickenfrommarinade,reserving

marinade.Drizzlechickenwitholiveoilandseason.Grill,skin-side

up,for 10 minutes.Turnandgrill,skin-sidedown,for6 minutes.

Transferchicken,skin-sideup,toprepareddish.

4 Reduceheattolow.Placedishonbarbecue.Cook,withhood

closed,for 10 minutes.Usea pastrybrushtolightlybastewith

reservedmarinade.Cook,covered,fora further 15 minutesor

untilcookedthrough.Set aside, covered, for 10 minutes to rest.

Halvethechicken.

5 Meanwhile,tomakesalad,cooknoodlesin a largesaucepanof

boilingwaterfollowingpacketdirections,addingedamamein last

minuteofcooking.Drain.Refreshundercoldrunningwater.Drain.

6 Combinethenoodles,edamame,carrotandshallotin a large

servingdish.Placesesameseedsin a mortarandpoundwitha

pestleuntillightlycrushed.Addthetamari,mirin,vinegarand

sesameoiltomortar.Stirtocombine.Arrange chicken on top of

saladandpouroverdressingtoserve.

PER SERVE•79.1gprotein•59.9gfat (16.2gsaturated fat)

• 52g carb • 8.4g dietary fibre • 1085 Cals (4538kJ)

September 2019taste magazine 107

weekend