Korean Roasted Whole Chicken (Tongdak-gui)

Steps

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1. 1
   Wash the whole chicken thoroughly and pat dry. Remove any excess yellow fat.
   ▶ ≈1:18
2. 2
   Prepare the seasoning mixture by combining olive oil, salt, black pepper, and minced garlic cloves. Mix well.
   ▶ ≈1:58
3. 3
   Oil the baking pan and rack to prevent sticking. Rub the seasoning mixture all over the chicken, inside and out, including the cavity.
   ▶ ≈2:56
4. 4
   Tuck the chicken legs inward and place the chicken on the prepared pan.
   ▶ ≈3:48
5. 5
   Preheat the oven to 350°F (175°C). Roast the chicken for one hour.
   ▶ ≈4:04
6. 6
   After one hour, flip the chicken and brush with butter. Butter helps create a crispy, golden-brown skin.
   ▶ ≈4:33
7. 7
   For the dipping sauce, dice the seedless cucumber and salt it. Let sit until liquid releases, then squeeze out excess water.
   ▶ ≈5:03
8. 8
   Whisk together the softened cream cheese, mayonnaise, honey, and lemon juice until smooth and fluffy.
   ▶ ≈5:51
9. 9
   Fold the drained cucumber into the cream cheese mixture. Cover with plastic wrap and refrigerate until ready to serve.
   ▶ ≈6:57
10. 10
    After another 30 minutes of cooking (90 minutes total), flip the chicken again and brush with more butter.
    ▶ ≈8:43
11. 11
    Cook for another 30 minutes (120 minutes total). Flip one final time, brush with butter, and finish under the broiler for a few minutes for extra browning.
    ▶ ≈9:19
12. 12
    Remove the roasted chicken from the oven once the skin is uniformly golden brown and crispy. Serve with the cream cheese dipping sauce and pickled radish.
    ▶ ≈10:23