Kimchi chicken skewers | Woman and Home Magazine

Ingredients

• 450 g boneless chicken thigh fillets
• 1 head Chinese cabbage, cut into 6-8
• wedges
• 3 carrots, cut into 5 mm thick lengths
• Bunch spring onions, trimmed
• 4 small corn cobs
• Rice, to serve
• For the marinade:
• 2 tbsp gochujang paste
• 2 tbsp oil
• 1 tbsp apple cider vinegar
• Thumb-sized piece of ginger, grated
• 2 garlic cloves, grated
• 2 tbsp fish sauce
• For the gochujang butter:
• 100 g unsalted butter
• 2 tsp rice vinegar
• You will need:
• 4 metal skewers, or wooden ones
• soaked for 30 mins or more