Main ingredients
chicken piecescabbagepotatocarrotoniongochujangJin-ganjanggochugaruplum syrupfermented tuna sauceminced garlic
Sung Si-kyung's Cabbage Dakbokkeumtang
A dakbokkeumtang where chicken skin is crisped to render fat, then simmered down thick with the natural sweetness of cabbage.
Ingredients needed 3 servings
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.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Maeil Matna Cabbage Chicken Breast Dumplings
- Lee Hye-jung's Cabbage and Chicken Breast Salad
- Ttukdak Hyung's Delivery-Style Chicken Stew
- Kim Jin-soon's Aged Kimchi Dakbokkeumtang
- This Man's Cook's Old Kimchi Chicken Stew
- This Man's Cook Cha Seung-won Style Chicken Stew
- Kim Dae-seok's Chicken Stew
- Baek Jong-won's Garlic-Loaded Ggori Pepper Dakbokkeum
- Kim Jin-soon's Daebakjip Dakbokkeumtang
- Solo Cooking God Potato Chicken Stew
