Dakgalbi (Spicy Chicken Stir-Fry)

Ingredients

• 450 g boneless chicken thighs, cut into bite-sized pieces
• 3 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce
• 1 tbsp honey or sugar
• 1 tbsp sesame oil
• 3 cloves garlic, minced
• 1 tsp ginger, grated(optional)
• 300 g napa or green cabbage, chopped
• 1 medium onion, sliced
• 1 medium carrot, julienned(optional)
• 200 g tteok (Korean rice cakes), soaked in warm water
• 2 stalks scallions, chopped(optional)
• 1 tsp toasted sesame seeds(optional)
• 1 tbsp cooking oil

Instructions

1. 1

   In a large bowl, whisk together gochujang, soy sauce, honey, sesame oil, garlic, and ginger to make the marinade.

2. 2

   Add chicken pieces to the marinade, toss to coat, and let sit 15 minutes while prepping the vegetables.

3. 3

   Chop the cabbage, slice the onion and carrot, and soak the tteok rice cakes in warm water for 10 minutes, then drain.

4. 4

   Heat cooking oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook 6-7 minutes, stirring occasionally.

5. 5

   Add cabbage, onion, and carrot; stir-fry 5 minutes until vegetables begin to soften.

6. 6

   Add the drained tteok and 1/4 cup water; stir-fry 6-8 minutes more until chicken is cooked through and rice cakes are chewy and heated through.

7. 7

   Garnish with scallions and sesame seeds and serve hot.