Curried Dakbokkeumtang (Spicy Braised Chicken): A Flavorful Fusion with Winter Vegetables
Healthy and Delicious Winter Vegetable Curry Dakbokkeumtang & Refreshing Cabbage Kimchi Recipe
I’m sharing a special, customized healthy recipe for my son, who is getting married next March. He’s currently on a strict diet to regain his V-line jawline, primarily following a low-carb, high-fat (LCHF) diet. So, I’ve created a tailored LCHF dish: Curried Dakbokkeumtang. This dish is packed with winter vegetables like potatoes, sweet potatoes, and pumpkin, which are easy to find even in mid-winter due to their excellent storage life. Adding a touch of curry powder to the traditional Dakbokkeumtang surprisingly eliminates any greasiness, creating a wonderfully rich flavor. Instead of sugar, I’ve used pineapple juice from a canned pineapple, which not only tenderizes the chicken but also adds a fragrant sweetness. Serving this dish with a side of sweet, sour, and spicy cabbage kimchi elevates the experience even further. This Curried Dakbokkeumtang is low in calories yet high in taste and nutrition, making it an excellent choice for athletes or anyone focusing on weight management. You can find more details on my Instagram, Naver Blog, YouTube, and Naver TV.
Main Ingredients- 1kg chicken (trimmed of excess fat)
- 150g sweet potatoes (cut into bite-sized pieces)
- 250g potatoes (cut into bite-sized pieces)
- 150g pumpkin (cut into bite-sized pieces)
- 140g onion (roughly chopped)
- 60g green onions (cut diagonally)
- 50g red chili peppers (cut diagonally)
- 230g cabbage (cut into 5cm lengths and 2cm widths)
Curry Dakbokkeumtang Seasoning- 4 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp sesame oil
- 3 Tbsp plum extract
- 2 Tbsp oligosaccharide
- 40g sliced garlic
- 10g sliced ginger
- 3 Tbsp cooking wine (mirin or rice wine)
- 2 Tbsp sesame seeds
- Pinch of black pepper
For Cabbage Pickling- 2 Tbsp sugar
- 3 Tbsp vinegar
- 1 Tbsp salt
Cabbage Kimchi Seasoning- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp fish sauce
- 2 Tbsp plum extract
- 1 Tbsp sesame seeds
- 1 Tbsp minced garlic
- 1 Tbsp chopped green onions
- 4 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp sesame oil
- 3 Tbsp plum extract
- 2 Tbsp oligosaccharide
- 40g sliced garlic
- 10g sliced ginger
- 3 Tbsp cooking wine (mirin or rice wine)
- 2 Tbsp sesame seeds
- Pinch of black pepper
For Cabbage Pickling- 2 Tbsp sugar
- 3 Tbsp vinegar
- 1 Tbsp salt
Cabbage Kimchi Seasoning- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp fish sauce
- 2 Tbsp plum extract
- 1 Tbsp sesame seeds
- 1 Tbsp minced garlic
- 1 Tbsp chopped green onions
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp fish sauce
- 2 Tbsp plum extract
- 1 Tbsp sesame seeds
- 1 Tbsp minced garlic
- 1 Tbsp chopped green onions
Cooking Instructions
Step 1
First, prepare all the ingredients for both the Curried Dakbokkeumtang and the Cabbage Kimchi. Start by thoroughly washing and prepping all the fresh vegetables and meat.
Step 2
[Making Cabbage Kimchi] Cut the fresh cabbage into manageable pieces, about 5cm long and 2cm wide. Wash the cabbage by soaking it for 2 minutes in water with 2 Tbsp of baking soda dissolved in it. Then, soak it for another 2 minutes in water with 3 Tbsp of vinegar to enhance its crispness. Rinse thoroughly and drain well. In a bowl, combine the drained cabbage with 2 Tbsp sugar, 3 Tbsp vinegar, and 1 Tbsp salt. Mix well and let it pickle for 20 minutes. After pickling, lightly rinse the cabbage again and drain off any excess water. This process removes any raw cabbage smell and ensures a crisp texture. 
Step 3
To the drained cabbage, add 1 Tbsp gochugaru, 1 Tbsp fish sauce, 2 Tbsp plum extract, 1 Tbsp sesame seeds, 1 Tbsp minced garlic, and 1 Tbsp chopped green onions. Gently mix everything together with your hands until well combined. This creates a sweet, sour, and spicy cabbage kimchi, which serves as a wonderful palate-cleansing side dish.
Step 4
[Making Curry Dakbokkeumtang] Cut the potatoes, sweet potatoes, and pumpkin into large, bite-sized pieces for the Dakbokkeumtang. Slice the red chili peppers and green onions diagonally. Mince the garlic and ginger into thin slices. 
Step 5
Rinse the chicken thoroughly under running water and trim off any visible fat. Place the chicken in a pot and cover it with water. Bring it to a boil over high heat to remove impurities and any gamey odor. Once boiling, remove the chicken and rinse it once more under cold water to wash away any residue. This step ensures a clean-tasting chicken for your dish.
Step 6
In a bowl, combine the cleaned chicken with the seasoning ingredients: 4 Tbsp soy sauce, 1 Tbsp oyster sauce, 2 Tbsp gochujang, 1 Tbsp sesame oil, 3 Tbsp plum extract, 2 Tbsp oligosaccharide, sliced garlic, sliced ginger, 3 Tbsp cooking wine, and a pinch of black pepper. Mix well to coat the chicken evenly. Add about 1/2 cup of juice from the canned pineapple; this will further tenderize the chicken and add a subtle fruity aroma.
Step 7
Place the marinated chicken in a cooking pot and bring it to a boil over high heat. Once it starts boiling, add the potatoes, pumpkin, and sweet potatoes that have been cut into large pieces. These vegetables will cook together with the chicken, absorbing all the delicious flavors.
Step 8
Reduce the heat to medium and cover the pot. Let it simmer until the vegetables are tender. It’s helpful to open the lid and stir occasionally to ensure even cooking.
Step 9
In a small bowl, mix 30g of curry powder (approximately 2 Tbsp) with 100ml of water. Stir until the curry powder is completely dissolved and there are no lumps. This diluted curry mixture will be added to enhance the flavor of the Dakbokkeumtang.
Step 10
When the vegetables are almost cooked, add the canned pineapple chunks (drained) and the chopped onion to the pot. Sauté them for a minute until the onion becomes translucent. Then, pour in the dissolved curry water and stir to combine everything well. Adding the curry mixture this way helps thicken the sauce and adds a richer taste.
Step 11
Finally, add the diagonally sliced green onions and red chili peppers. Let them simmer for a minute to add color and a fresh aroma to the dish.
Step 12
Reduce the heat to low and simmer for another 3 minutes, stirring occasionally to prevent sticking. This allows all the ingredients to meld together, creating the perfect Curried Dakbokkeumtang.
Step 13
Your Curried Dakbokkeumtang and refreshing Cabbage Kimchi are now ready to be served! The enticing aroma and appetizing appearance will surely make your mealtime more enjoyable.
Step 14
The addition of curry powder removes any greasiness, and the pineapple juice makes the chicken incredibly tender and the sauce wonderfully fragrant. Paired with the crisp, sweet, sour, and spicy cabbage kimchi, the combination is simply delightful. Enjoy this special Dakbokkeumtang that perfectly balances health and taste!
