Dakgalbi

Ingredients

• 500 g Chicken thighs, boneless and skinless
• 3 tbsp Gochujang (Korean chili paste)
• 2 tbsp Gochugaru (Korean chili flakes)
• 2 tbsp Soy sauce
• 2 tbsp Minced garlic
• 1 tsp Ginger, grated
• 2 tbsp Sugar
• 300 g Green cabbage, chopped
• 1 medium Sweet potato, sliced into matchsticks
• 1 cup Rice cakes (tteok)(optional)
• 1 tbsp Sesame oil

Instructions

1. 1

   In a bowl, mix gochujang, gochugaru, soy sauce, garlic, ginger, and sugar to create the marinade.

2. 2

   Cut the chicken into bite-sized pieces and coat thoroughly with the marinade. Let it sit for at least 30 minutes.

3. 3

   Heat a large flat skillet or wok over medium-high heat with a splash of oil.

4. 4

   Add the marinated chicken and sweet potatoes, stirring frequently for about 5 minutes.

5. 5

   Add the cabbage and rice cakes to the pan. Continue to stir-fry until the chicken is cooked through and the vegetables are tender.

6. 6

   Drizzle with sesame oil and serve directly from the pan, traditionally with lettuce wraps or perilla leaves.