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.
- 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.
Photographs: Toby Murphy
Food assistant: Emma Nkunzana