Sung Si-kyung's Cabbage Dakbokkeumtang

• 1 whole chicken (1kg), cut into pieces for braising
• 1/4 head cabbage
• 2 potatoes
• 1/2 carrot
• 1 onion
• 2 tbsp cooking oil
• 500ml water
• Sauce: 5 tbsp gochujang, 3 tbsp Jin-ganjang, 3 tbsp gochugaru, 1.5 tbsp sugar, 1/2 tbsp plum syrup, 1 tbsp fermented tuna sauce, 3 tbsp minced garlic, a pinch of black pepper
• For coating chicken: 1 tbsp sugar

Recipe 🍳

Cooking tips 💡

• Searing the chicken over medium-low heat before adding the sauce melts out savory chicken fat, dramatically deepening the flavor of the broth.
• Instead of adding too much sugar, using plenty of cabbage infuses the broth with a subtle, natural sweetness that isn't cloying.
• When braising raw chicken, simmer for at least 40 minutes so the seasoning fully penetrates the meat. It tastes even richer when reheated the next day.

Recommended for 🙋

• ⭐Those who want a dakbokkeumtang with deep, rich sweetness from vegetable stock instead of artificial sweetness.
• ⭐Those looking for a generous, satisfying main dish for dinner or entertaining guests.
• ⭐Those who enjoy a thick, stew-style dish combining savory chicken fat with spicy gochujang seasoning.