Dinner Kate Wesson

Kate Wesson's Korean Glazed Chicken with Kohlrabi Slaw Recipe

Barbecuing sometimes results in dry unappetising meat. But the sous vide technique eliminates this as the chicken stays juicy and tender with a beautiful crispy skin.

Ingredients - serves 4
4 chicken thighs 4 chicken drumsticks
4 cloves of garlic Salt & pepper
4 sprigs of rosemary 4 sprigs of thyme
For the Korean glaze
1 tablespoon gouchang paste 1 heaped teaspoon soft brown sugar
2 tablespoons soya sauce 2 tablespoons rice wine vinegar
1 teaspoon sesame oil
For the Kohlrabi slaw
1 Kohlrabi 1 green apple
1 tablespoon lemon juice 1 garlic glove, crushed
A handful of shiso leaves or mint 1 tablespoon picked pink ginger, finely shredded


  • Find a suitable deep container that's at least 200mm in depth so it can accommodate the Portable Buffalo Sous Vide. I recommend using this Vogue 2/3 Gastronorm Pan as it's the perfect size. Fill it with water and set the temperature to 65.5 degrees.
  • Season the chicken with salt and pepper, peel the garlic and bruise the cloves with the flat edge of a large chefs knife. Divide the chicken, garlic, herbs and olive oil between two vacuum pack bags and seal them both using the Buffalo Vacuum Pack Machine
  • Place both bags in your water bath for 1½ hours. In the meantime make your Korean glaze by whisking together all the ingredients. 
  • To make the Kohlrabi slaw, peel the kohlrabi and cut into match sticks. Remove the core from the apple and cut into match sticks. Finely chop the mint and pickled ginger and mix all the ingredients together with the lemon juice and season to taste. 
  • When the chicken is ready remove from the sous vide bags, discard the herbs and garlic. Brush the chicken with the glaze and BBQ over hot coals or grill on both sides until the skin is crispy and glazed. This should only take 3-4 minutes on each side.
  • Serve the chicken with the slaw and pickles on the side.
Buffalo Sous Vide
Vogue Gastronorm Pan
Tsuki Chefs Knife
By Kate Wesson
Freelance professional food stylist with over ten years' experience.
Kate has an obsessive passion for beautiful food which stems from watching her mum whip up pickles, jams and hearty crumbles.

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