Name: Chicken with Fresh Cabbage (Dakgogi Bokkum)
Yield: Serves 4
Cuisine: Korean
Ingredients: 1 tablespoon minced garlic or garlic paste; 2 tablespoons rice vinegar or apple cider vinegar; ⅓ bunch (about 1.5 oz/40 g) garlic chives, cut into 2-in (5-cm) pieces; 3 tablespoons Sweet Soy Base Sauce; 1 green onion (scallion), minced; Pinch of fine-grain sea salt or kosher salt and fresh ground black pepper; 2 tablespoons dark sesame oil; ½ teaspoon fine-grain sea salt or kosher salt; 1 teaspoon Korean coarse red pepper flakes; ¼ bunch (about 1 oz/25 g) fresh coriander leaves (cilantro), chopped; ½ medium head white cabbage, cored and coarsely chopped; 1 lb (500 g) boneless and skinless chicken thighs

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Korean Table

By Taekyung Chung and Debra Samuels

Published 2015

About

Raw white cabbage with a refreshing dressing of vinegar, sesame oil and pepper flakes form a crunchy salad bed for the moist and spicy chunks of chicken thighs. Garlic chives and cilantro add an aromatic flourish to this simple dish.

Ingredients

1 lb (500 g) boneless and skinless chicken thighs
Pinch of

Method

Cut the chicken thighs into 1-inch (2.5-cm) pieces. Sprinkle on the pinch of salt and black pepper. Set aside.

Combine the cabbage with the pepper flakes, ½ teaspoon of salt, 1 tablespoon of the sesame oil and the vinegar. Toss well and transfer to a serving platter.

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