Dakgaejang

About the dish

'The taste of the food is the taste of the jang,' as the saying goes — jang is a mother's touch in a jar. There was a time when every winter the smell of fermenting meju drifted from house to house, and no sooner was the soy sauce set to brew than the aroma of jang boiling down blanketed the whole neighborhood, before anyone could rejoice at being free of the fermenting smell.

Key ingredient

Chicken (dak) — lean, easily digested, high-quality protein suited to recovery meals and restorative dishes; methionine and essential amino acids support the liver and immunity, and vitamin A keeps skin and mucous membranes healthy. Enjoyed year-round (a summer restorative), raised nationwide.

Ingredients

Chicken 500 g (1/2 bird), boiled napa cabbage siraegi 500 g, scallion 50 g (1 2/3 stalks), water 2 L (10 cups), salt 1 tsp <Seasoning> red-pepper powder 2 Tbsp, soup soy sauce 1 Tbsp, minced scallion 1 Tbsp, minced garlic 1/2 Tbsp

Simple recipe

1. Remove the chicken's innards, wash it well, boil until fully tender, then debone and shred the meat.
2. Cut the boiled cabbage greens into 6-7 cm lengths and toss with the seasoning, then slice the scallion diagonally (0.3 cm).
3. Put the chicken, cabbage greens and water in a pot, bring to a boil, then add the scallion, season with salt and let it boil up once more.

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A Glass · Traditional pairing