Kimchi

• ½ pc wombok cabbage, 3 cm dice
• 3 tbsp + 1 tbsp salt
• As needed warm water
• 40 g ginger, finely grated
• 4 pcs bird’s eye chili, finely chopped
• 2 tbsp white sugar
• 2 tbsp fish sauce
• 200 g daikon radish, julienned
• 100 g carrot, julienned
• 4 pcs spring onions, finely sliced
• 4 cloves garlic, crushed

Korean Chicken Wings

• 2 tsp ginger, grated
• 2 tsp sesame oil
• 6 tbsp soy sauce
• 1 tbsp apple cider vinegar
• 2 tbsp mirin
• 2 tbsp sugar
• 2 tbsp honey
• 2 cloves garlic, grated
• 1 tbsp gochujang
• 1 kg chicken wings, wings and drumettes separated

Gochujang Mayo

• 4 tbsp mayonnaise
• 2 tbsp gochujang
• As needed white sesame seeds
• As needed spring onions, sliced

Kimchi

1. Using your Miele Steamer, select the Steam Function at 100°C for 10 minutes. Place a glass fermentation jar inside the steamer to sterilize.
2. In a large mixing bowl, combine the diced cabbage and 3 tbsp salt. Cover with warm water as needed, to dissolve. Let it stand for 30 minutes. Drain the cabbage onto paper towel-lined baking trays and discard the water. Set aside.
3. Combine the grated ginger, chopped bird’s eye chili, white sugar, fish sauce, and 1 tbsp salt in a small bowl. Mix well and set aside.
4. In a large bowl, place the drained cabbage, julienned daikon radish, julienned carrots, sliced spring onions, crushed garlic, and seasoning mixture all together. Using plastic gloves or a wooden spoon, mix until the vegetables have released a lot of juices and there is enough brine to cover.
5. Transfer the seasoned vegetable mixture to the sterilized fermentation jar and place the lid on. Leave to ferment at room temperature for one week.
6. After one week, transfer kimchi to sterilized jars and refrigerate.

Korean Chicken Wings

1. Whisk all marinade ingredients together in a bowl. Add the chicken pieces and toss to coat well. Cover and refrigerate overnight.
2. Preheat your Miele Oven to 180°C with the Moisture Plus Function with 3 manual bursts of steam.
3. Place an oven rack over a baking tray lined with parchment paper. Spread the marinated chicken pieces evenly on the rack and place it inside 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.

Gochujang Mayo

1. In a small bowl, combine the mayonnaise and gochujang together and mix well. Set aside.

To Serve

1. Transfer the korean chicken wings to a serving platter. Garnish with white sesame seeds and sliced spring onions. Serve with kimchi and gochujang mayo on the side.

Gochujang is a Korean red chili paste available from Korean / 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 in the refrigerator. The chicken wings are baked on the wire rack so they crisp all around, preventing the need to turn them while baking.