Korean BBQ wings
Hot, sweet and sticky, these Korean chicken wings make a great choice for a dinner party starter
Quick kimchi
- Preparation and cooking time
- Prep:
- plus 1 hr salting and overnight fermenting, no cook
- Easy
- Makes enough to fill a 1-litre jar, serves 8 as a side
Skip to ingredients
- 1 Chinese cabbage
- 3 garlic clovescrushed
- 2.5cm/1in piece gingergrated
- 2 tbsp fish sauce(optional)
- 2 tbsp sriracha chilli sauceor chilli paste (see below)
- 1 tbsp golden caster sugar
- 3 tbsp rice vinegar
- 8 radishescoarsely grated
- 2 carrotscut into matchsticks or coarsely grated
- 4 spring onionsfinely shredded
Nutrition: per serving (8)
- kcal42
- fat1glow
- saturates0g
- carbs7g
- sugars6g
- fibre2g
- protein1g
- salt2g
Method
step 1
Slice the cabbage into 2.5cm strips. Tip into a bowl, mix with 1 tbsp sea salt, then set aside for 1 hr. Meanwhile, make the kimchi paste by blending the garlic, ginger, fish sauce (if using), chilli sauce, sugar and rice vinegar together in a small bowl.
step 2
Rinse the cabbage under cold running water, drain and dry thoroughly. Transfer to a large bowl and toss through the paste, along with the radishes, carrot and spring onions. Serve straight away or pack into a large jar, seal and leave to ferment at room temperature overnight, then chill. Will keep in the fridge for up to 2 weeks - the flavour will improve the longer it's left.
