Serving amount:
  • 2 chicken maryland fillets
  • 1 ATLAS kimchi tub*
  • 1 sesame seeds sachet
  • 1 ATLAS ssamjang sauce
  • 1 broccolini bunch
  • 2 Dutch cream potatoes
  • 1 brown onion
  • 2 garlic cloves*
  • 1 spring onion bunch*

Pantry staples: Cooking oil, salt 

Allergens: Garlic, onion, sesame, wheat, gluten, soy

Specialised equipment: Lined baking tray, barbecue (optional) 

Chef's note: Combining the saltiness of doenjang (soybean paste) and the sweet yet spiciness of gochujang (chilli paste), ssamjang is the condiment you are going to want at every barbecue! Translating to ‘“sauce for wraps”, ssamjang can accompany grilled meats that are wrapped together with fresh lettuce. To get the real Korean barbecue experience, cook the chicken and broccolini on a barbecue.

* Kimchi, spring onion and garlic are to be split across other dishes so please read each recipe carefully. 


1. Cook the potatoes

Always read the recipe in full before you begin. Preheat the oven to 210C fan forced. Bring a saucepan of water to the boil. Wash the potatoes then cut into roughly 3cm pieces. Add them to the boiling water and cook for 10 minutes or until mostly softened. Drain and place on a lined baking tray. 

2. Prepare the remaining ingredients 

Meanwhile, peel and cut the onion into wedges. Mince 1 clove of garlic* per person. Thinly slice 1 spring onion* per 2 people. Trim the ends of the broccolini. Mix a splash of oil with the minced garlic to make a garlic paste. 

3. Roast the potatoes 

Add the onions to the baking tray with the potatoes and coat all vegetables with some cooking oil and salt. Place in the oven to cook for 15 minutes or until golden and cooked through. 

4. Cook the chicken 

Meanwhile, heat a splash of oil in a frying pan over medium heat. Massage the chicken with some oil and salt. Add the chicken, skin side down, and cook for 5 minutes or until browned and crisp. Place a weight on top such as a plate or saucepan to ensure an even cook. Just before you turn the chicken, brush the flesh with the garlic paste. Turn the chicken and cook for about 5 minutes or until cooked through. Set aside to rest. 

5. Cook the broccolini 

In the same frying pan, add the broccolini and cook for 2 minutes on each side or until charred and vibrant. 

6. Coat the potatoes 

Once the potatoes and onions are cooked, transfer to a bowl and toss with the sesame seeds and half of the ssamjang sauce. 

7. To serve 

Divide the potatoes, onions, broccolini and chicken between serving plates. Serve with some of the kimchi*, a sprinkle of the spring onion and the remaining ssamjang sauce.