Korean BBQ Style Burger and Sticky Chicken

Chop the potatoes into 2cm wide wedges (no need to peel).

Pop onto a large baking tray. Drizzle with oil, sprinkle over half the sesame seeds, then season with salt and pepper. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Lay the chicken thighs flat onto another baking tray and drizzle over any remaining marinade from the bowl.

Roast on the middle shelf of your oven until browned and cooked through, 16-18 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

Alternatively, cook them on the BBQ if you'd prefer.

Meanwhile, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core. 

Thinly slice the radishes. Trim the baby gem and reserve 1 leaf per person, then thinly slice the rest.

Pop all your salad veg into large serving bowl and set aside until serving.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the burgers and fry until browned on the outside and cooked through, 12-14 mins in total. Carefully turn them every 3-4 mins and lower the heat if needed. IMPORTANT: The burgers are cooked when no longer pink in the middle. 

Once cooked, lower the heat and add three quarters of the bulgogi sauce. Turn to glaze the burgers in the sauce.

Alternatively, cook them on the BBQ if you'd prefer.

When almost ready, halve the burger buns. Pop into the oven to warm through, 2-3 mins.