Dakgalbi (Spicy Stir-Fried Chicken)

Ingredients

• 1 lb boneless skinless chicken thighs
• 3 tbsp gochujang
• 1 tbsp soy sauce
• 4 cloves garlic
• 1 tbsp ginger
• 1 tbsp honey
• 1 tbsp sesame oil
• 3 cups green cabbage
• 1 medium sweet potato
• 3 scallions
• 1 cup Korean rice cakes (tteok)(optional)
• 1/2 cup mozzarella cheese(optional)

Instructions

1. 1

   Cut chicken thighs into bite-sized pieces. Whisk together gochujang, soy sauce, half the garlic, ginger, honey, and sesame oil. Toss chicken in marinade and let sit 15 minutes.

2. 2

   Meanwhile, chop cabbage, cut sweet potato into thin half-moons, slice scallions, and soak rice cakes in warm water if using.

3. 3

   Heat a large skillet or wok over medium-high heat. Add sweet potato and stir-fry 4-5 minutes until edges soften.

4. 4

   Add marinated chicken and cook 5-6 minutes, stirring, until nearly cooked through.

5. 5

   Add cabbage, remaining garlic, and rice cakes. Stir-fry 6-8 minutes until cabbage wilts, sweet potato is tender, and sauce coats everything.

6. 6

   If using cheese, sprinkle over the top, cover for 1-2 minutes until melted. Garnish with scallions and serve hot.