Korean Kalbi Quail on Chinese 5-Spice Flatbread By Chef David Robertson

Korean Kalbi Quail

Ingredients

5 Whole Quails (semi deboned)

1 cup Brown Sugar, packed

1 cup Soya Sauce

½ cup Water

¼ cup Mirin (rice wine)

1 small Onion (peeled and diced)

4 tbsp Garlic, minced

2 tbsp Dark Sesame Oil

¼ tsp Black Pepper

White and Dark Sesame Seeds

Method

Sprinkle brown sugar over Quail and mix well to evenly coat.  Let sit at room temperature for 10 minutes while preparing marinade.  Put the remaining ingredients in a food processor and blend until smooth.

Transfer Quail into a large sealable freezer bag (you may need two).

Add marinade, press out excess air from bags, and seal.  Turn bag over several times to ensure Quail is evenly coated.  Refrigerate for at least 4 hours but preferably overnight.

Heat the grill to medium-hot.  Drain excess marinade off Quail.  Grill Quail, turning once, to desired doneness, about 3 to 4 minutes per side.  Garnish with white and dark sesame seeds on top.

Chinese 5-Spice Flatbread

Ingredients

¾ cup Warm Water (105-115 F)

1 tsp Active Dry Yeast

6 tbsp Olive Oil

2 cups All Purpose Flour (plus more for rolling)

1 tsp Salt

1 tsp Chinese Five Spice

Method

Mix the water and yeast in a medium bowl and let stand for 5 minutes. Add 2 tbsp of the olive oil, the flour, and salt and stir until all ingredients have combined.

Transfer the mixture to a lightly floured surface and knead until the texture of the dough is smooth. Grease the bottom and sides of a large bowl with a tbsp of olive oil. Add the dough and turn to coat in the oil. Cover with a cloth and place in a warm place until doubled in size, about 1 hour.

Heat the grill to high. Also preheat oven to 425°F.

Gently press on the dough to release some of the air and transfer to a lightly floured surface. Divide the dough into desired equal pieces and roll each to approximately 1-2 cm thickness. Brush the top with olive oil, place on the grill, and cook until golden brown and lightly charred. Brush the topside of the flatbreads with more olive oil, turn over, and continue grilling until lightly golden brown on the bottom. Take the flatbread and place onto a baking sheet and bake in the oven for 5 minutes at 425°F.

Top the warm flatbread with the quail and garnish with green onion or parsley.