Dak Galbi (Korean Spicy Stir-Fried Chicken)

Ingredients

• 1.5 lb (700g) boneless chicken thigh, cut into bite-sized pieces
• 3 tbsp gochujang
• 2 tbsp gochugaru (Korean chili flakes)
• 10 cloves garlic, minced
• 1 tsp grated ginger
• 2 tbsp soy sauce
• 2 tbsp honey
• 3/4 cup (180ml) apple juice
• 1/2 sweet potato, cut into thick sticks
• 1/2 carrot, sliced
• 1/4 head cabbage, shredded
• 1 onion, sliced
• 10 oz (280g) garaetteok rice cakes
• 3 scallions, cut into batons

Before you cook

• Cut the chicken into bite-sized pieces.
• Whisk together the gochujang, gochugaru, garlic, ginger, soy sauce, honey and apple juice in a bowl.
• Toss the chicken in the marinade and refrigerate for at least 30 minutes, or overnight for best flavor.
• Soak the rice cakes in warm water for 10 minutes if they are firm, then drain.
• Cut the sweet potato into sticks and slice the carrot, cabbage and onion.

Steps

1. Heat a large flat pan or griddle over medium-high heat.
2. Add the marinated chicken and spread it out in a single layer.
3. Cook for 5 minutes, stirring occasionally, until it starts to brown.
4. Add the sweet potato and carrot.
5. Cook for 5 minutes, stirring often.
6. Add the cabbage, onion and rice cakes.
7. Reduce the heat to medium.
8. Stir-fry everything together for 8 minutes, until the chicken is cooked through and the vegetables are tender-crisp.
9. Scatter the scallions over the top.
10. Toss once more and serve straight from the pan.