Dakdoritang

For the marinade, mix:
• 2 T gochugaru (available at Asian grocers)
• 2 T brown sugar
• 4 T soya sauce
• 2 T mirin or sherry
• 2 T Woolworths gochujang paste
• 1 T sesame oil
• 1 whole free-range chicken, cut into pieces
• 4 T vegetable oil
• 4 large potatoes, cut into large chunks
• 1 medium carrot, cut into large chunks
• ½ large onion, cut into big chunks
• 7 – 8 cloves garlic, crushed
• 1 x thumb-sized piece ginger, thinly sliced
• 1 red chilli, finely chopped
• a few sprigs coriander, for serving
• 2 spring onions, sliced diagonally, for serving
• jasmine rice, for serving

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 cups water.

2. 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.

3. Stir in the vegetables, cover and cook for a further 10 minutes, stirring occasionally.

4. 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.

Find more braai recipes here.

Photographs: Toby Murphy
Food assistant: Emma Nkunzana