Ingredients

FOR THE KIMCHI DRESSING
50g kimchi, finely chopped
1cm piece of ginger, grated
1 tablespoon finely chopped coriander stalks
1 tablespoon Korean red pepper flakes (or 1 teaspoon chilli flakes)
2 tablespoons peanut oil
1 tablespoon mirin
1 teaspoon sesame oil
1 teaspoon fish sauce
1 tablespoon rice wine vinegar
FOR THE BUTTERNUT SQUASH
1 small butternut squash, peeled and sliced finely
4 tablespoons of crispy onions or shallots, to serve

Instructions

1.Mix the kimchi, ginger, coriander stalks and red pepper flakes in a bowl.
2.Mix the remaining dressing ingredients into the bowl one by one. Set aside.
3.Thread the butternut onto skewers.
4.Cook over coals or on a barbecue over a low-medium heat for 15 minutes.
5.Once cooked, cover with kimchi dressing and sprinkle over the crispy onions or shallots.

Recipes & food styling Jane Lyons & Will Bowman

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