MELTING POTS
DAKDORITANG
“This Korean chicken stew, a weekday favourite, explodes with savoury, sweet and spicy flavour. Pre-cooking the chicken on the braai is a step away from the traditional method but will add sumptuous smokiness. The stew is delicious cooked in a potjie but can also be done in the oven.”
Serves 6
EASY
GREAT VALUE
Preparation: 25 minutes, plus 1 hour’s or overnight marinating time
Cooking: 1 hour
For the marinade, mix:
gochugaru 2 T (available at Asian grocers)
brown sugar 2 T
soya sauce 4 T
mirin or sherry 2 T
Woolworths gochujang paste 2 T
sesame oil 1 T whole free-range chicken 1, cut into pieces
vegetable oil 4 T
large potatoes 4, cut into large chunks
medium carrot 1, cut into large chunks
large onion ½, cut into big chunks
garlic 7–8 cloves, crushed
ginger 1 x thumb-sized piece, thinly sliced
red chilli 1, finely chopped
coriander a few sprigs, for serving
spring onions 2, sliced diagonally, for serving
jasmine rice, for serving
“ This Korean-style chicken stew explodes with sweet and spicy flavour”
Marinate the chicken overnight, or for 1 hour if you’re pressed for time. Heat a non-stick pan and add the vegetable oil. Pan-fry the chicken until golden brown, then pour the remaining marinade into the pan. Add 1½ Stir well and bring to a boil over a high heat. Spread out the coals to reduce the heat to medium and cook, covered, for 15 minutes, stirring occasionally. Stir in the vegetables, cover and cook for a further 10 minutes, stirring occasionally. Cook, uncovered, until the chicken is tender and cooked through and the sauce is slightly thickened, about 5 minutes. Stir once more, then top with the coriander and spring onions. Serve hot with jasmine rice.
