Use 1/4 of a cabbage to serve 2 people. Slice roughly.
Mix all the ☆-marked ingredients to make yangnyeom sauce. Add some douban jiang chilli bean paste according to your taste.
Place the chicken thigh with the skin side down on a non-stick frying pan without oil. Cover with a lid and fry the chicken.
It's important to cook the chicken with the inside steam by covering the pan with a lid.
When the chicken starts to release its nice smell, flip over. Cover with the lid again.
After both sides are done add the cabbage.
Cover with the lid and cook the inside with the steam. You can take out the chicken at this point or you can place it over the cabbage.
Stir once and cover with the lid again. When the cabbage starts to release its smell remove the lid and add the yangnyeom sauce.
Mix all together.
Transfer the cabbage onto a serving plate and place the sliced chicken on top. Sprinkle with chopped green onion and serve.
Story Behind this Recipe
This is a slightly changed version of pan-fried chicken & cabbage (Recipe ID: 1570473).
The amount of the ingredients is not that exact. Everything is roughly the same amount. If you can make the sauce a nice consistency it will be fine. Using a lid throughout the cooking means you don't need to use any oil. You can cook the chicken with its own fat. You will have tender chicken if you use a whole piece and slice after cooking.