Dak Galbi

Ingredients

• 1½ lb boneless, skinless chicken thighs
• ⅓ cup gochujang (Korean chili paste)
• 2 tbsp gochugaru (Korean chili flakes)
• 2 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sugar
• 4 clove garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp sesame oil
• ½ tsp black pepper
• ½ head cabbage, chopped
• 1 onion, sliced
• 1 sweet potato, peeled and sliced
• 3 scallions, chopped
• 8 oz tteokbokki (Korean rice cakes) (optional)
• 1 tbsp cooking oil
• 1 tsp sesame seeds (optional)

Steps

1. Cut chicken thighs into bite-sized pieces. In a large bowl, combine gochujang, gochugaru, soy sauce, mirin, sugar, minced garlic, grated ginger, sesame oil, and black pepper to create the marinade. Add chicken to the marinade, ensuring it's well coated. Marinate for at least 30 minutes, or up to several hours in the refrigerator.
2. Prepare vegetables: chop cabbage, slice onion, peel and slice sweet potato. If using, soak rice cakes in warm water for 10 minutes to soften.
3. Heat cooking oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 5-7 minutes until browned.
4. Add the sliced sweet potato and onion to the skillet. Stir-fry for another 5 minutes until vegetables begin to soften.
5. Stir in the chopped cabbage and softened rice cakes (if using). Continue to stir-fry until the cabbage is tender-crisp and the chicken is fully cooked through, about 5-7 more minutes.
6. Garnish with chopped scallions and a sprinkle of sesame seeds, if desired. Serve immediately.