3cm piece of ginger, grated
2 tsp sesame oil
6 tbs soy sauce
1 tbs apple vinegar
2 tbs mirin
2 tbs sugar
2 tbs honey
2 cloves garlic, grated
1 tbs gochujang
1kg chicken wings, tips removed and drumette
separated from wings
4 tbs whole egg mayonnaise
2 tbs gochujang
½ wombok cabbage, 3cm dice
3 tbs salt flakes
40g ginger, finely grated
4 red chillies
2 tbs raw sugar
2 tbs fish sauce
1 tbs salt flakes, additional
200g daikon radish, julienne
100g carrot, julienne
4 spring onions, finely sliced
4 cloves garlic, crushed
Sesame seeds and sliced spring onions, to serve
1. Place a fermentation jar into the Steam Oven at 100°C for 10 minutes to sterilise.
2. In a large mixing bowl, combine cabbage and salt flakes. Cover with warm water to dissolve. Stand for 30 minutes. Drain cabbage onto paper towel-lined Baking trays and discard water.
3. Combine spices and additional salt flakes. Mix well.
4. Place all vegetables and chilli paste into a large mixing bowl. Using gloved hands or a wooden spoon, mix until vegetables have released a lot of juices and there is enough brine to cover.
5. Transfer to the fermentation jar, place the lid on and leave at room temperature for one week.
6. Transfer kimchi to sterilised jars and refrigerate.
1. Whisk all marinade ingredients together in a bowl and then toss chicken wings to coat. Cover and refrigerate overnight.
2. Pre-heat Oven on Moisture Plus at 180°C with 3 manual bursts of steam.
3. Place an oven rack over a baking paper-lined Multi-purpose tray. Spread the wings evenly on the rack and into the Oven on shelf position 3.
4. Release 1 burst of steam immediately. Release the second burst after 15 minutes and the third burst after 30 minutes.
5. Continue cooking for a further 10 minutes. Remove from the Oven and rest for 10 minutes.
1. In a small bowl, combine all ingredients. Stir well.
1. Sprinkle chicken wings with sesame seeds and spring onion and serve alongside kimchi and gochujang mayo.
Hints and tips
• Gochujang is a Korean red chilli paste available from Asian grocery stores.
• Kimchi is a staple in Korean cuisine as a traditional side dish made from salted and fermented vegetables. It will keep for up to 1 month.
• The wings are baked on the wire rack so they crisp all around, preventing the need to turn.