Korean Spiced Partridge recipe has been created exclusively for House of Charcoal by Matt Hunter, Head Chef at Constable button estate, home of Yorkshire charcoal, some of the finest field sports grounds in the world.
Get ready to wow your guests with our Korean Spiced Partridge. This recipe mixes sweet, tangy, and spicy for a knockout flavour. Perfectly grilled partridge tossed in a rich Korean sauce – what's not to like?
Serves : 4
Ingredients :
- 8 partridge breasts (skinless)
- For the sauce:
- 25g soy sauce
- 75g mirin
- 50g apple cider vinegar/white wine vinegar/rice wine vinegar
- 50g Gochujang/ Korean red chilli pepper paste
- 50g Honey
- 50g Brown sugar
- 25g chopped garlic
- 25g grated ginger
- 50g grated onion
- 1 x bunch spring onions
- 50g toasted and crushed pumpkin and sunflower seeds
Method
STEP 1 : Get the grill nice and hot, partridge breasts are only quite small so will overcook if the cooking area is not hot enough.
STEP 2 : Weigh all the sauce ingredients into a pan and bring to a simmer, check the consistency and thicken with cornflour or add water according.
STEP 3 : Cut the partridge down the middle lengthwise, season with salt and pepper and cook for 2 mins each side, rest for a further 2 minutes and do a visual check.
STEP 4 : Place the partridge in a bowl and add a generous around of the sauce and stir well, top with the toasted seeds and spring onions. This is lovely with a baby gem salad and some sour cream/cooling yoghurt depending on how much chilli paste you’ve used!
