Dakgalbi

Ingredients

• 1.5 lb boneless chicken thigh, cut into bite-sized pieces
• 3 tbsp gochujang
• 1 tbsp gochugaru
• 2 tbsp soy sauce
• 1 tbsp sugar
• 1 tbsp corn syrup or honey
• 4 garlic cloves, minced
• 1 tbsp grated ginger
• 2 cups shredded cabbage
• 1 small sweet potato, thinly sliced
• 1 cup sliced rice cakes (tteok)
• 1 onion, sliced
• 2 scallions, cut into 2-inch pieces
• 1 tbsp sesame oil
• Sesame seeds, for garnish
• 1 tbsp oil

Before you cook

• If using dried rice cakes, soak them in warm water for 20 minutes until softened.

Steps

1. Whisk the gochujang, gochugaru, soy sauce, sugar, corn syrup, garlic, and ginger together in a bowl.
2. Add the chicken pieces to the sauce and toss to coat.
3. Marinate the chicken for 30 minutes.
4. Heat the oil in a large, wide skillet over medium-high heat.
5. Add the marinated chicken and spread it in a single layer.
6. Cook the chicken for 5 minutes without stirring too much, letting it brown on one side.
7. Add the sweet potato slices and onion around the chicken.
8. Cook for 5 minutes, stirring occasionally, until the chicken is nearly cooked through.
9. Add the cabbage and rice cakes to the pan.
10. Stir everything together and cook for 6 minutes until the cabbage wilts and the rice cakes turn soft and chewy.
11. Scatter the scallions over the top and cook for 2 more minutes.
12. Drizzle the sesame oil over the dish and toss once.
13. Sprinkle with sesame seeds and serve straight from the pan with rice.