Colm O'Gorman's Sunday Roast: a taste of Korea - Roast Chicken with Gochujang

"Over the coming weeks, I will share recipes that are a twist on the traditional Sunday roast - using ingredients from Asia, Mexico, and the Middle East."

A Korean twist on a Sunday-roast favourite

According to my social media feeds, roasts are the new brunch. I have seen hundreds of posts about carveries and Sunday roasts of late; it is now very clearly a trend. While I cannot say that I am a huge fan of the 80’s style carvery, I endured too many flaccid Yorkshire puddings and overcooked vegetables back in the eighties to be able to embrace that aspect of this latest trend, I do adore a good roast dinner. I love it in part for nostalgic reasons. 

Sunday lunch was always a special family meal when I was a child, a ritual that brought us all together every week. We used the best tableware and ate in the dining room rather than at the kitchen table. It was a lovely family ritual, but it was also always a delicious meal. So, while I am not generally one for trends, this is one I can get fully on board with.