Step 1

In a large bowl, mix together your soybean paste, grated onion, minced garlic, brown sugar, ground pepper, and water. Once throughly mixed together, place your chicken breasts into the bowl and let it marinade for 30 minutes.

Step 2

Heat your oven to 400F.

Step 3

On a cast iron with some oil on medium-high heat, place your chicken into the pan with the remaining marinade. Brown both sides for 3-4 minutes each.

Step 4

Transfer to oven. Bake for 15-20 minutes or until the chicken is cooked through.

Step 5

In a bowl, mix together soy sauce, brown sugar, rice wine, minced garlic, ground pepper, and water. In a large skillet, sauté the halved potatoes and quartered carrots in some oil for around 4 minutes on medium high heat.

Step 6

Add in the onions and your sauce mix into the skillet. Stir and then bring the sauce to a boil over high heat.

Step 7

Reduce to low heat and cover the skillet, letting it cook until the potatoes are tender for 7-8 minutes, until the potatoes are cooked through, stirring it occasionally.

Step 8

Once ready, combine the purple cabbage with the braised potatoes and chicken in your container (or serve immediately).