Spicy Stir-fried Chicken

Dakgalbi

Ingredients

600g chicken thighs 3 cups cabbage 2 sweet potatoes 1 onion 2 carrots 4 tbsp gochujang 2 tbsp gochugaru 2 tbsp soy sauce 1 tbsp sugar 2 tbsp rice syrup rice cakes tteokbokki sauce optional

Detail Steps and Procedure

Prepare Chicken (Time: 0-10 minutes): Cut 600g boneless chicken thighs into bite-sized pieces. Make Sauce (Time: 10-15 minutes): Mix 4 tbsp gochujang, 2 tbsp gochugaru, 2 tbsp soy sauce, 1 tbsp sugar, 2 tbsp rice syrup (or honey), 4 minced garlic cloves, 1 tsp grated ginger, 1 tbsp sesame oil. Prepare Vegetables (Time: 15-25 minutes): Cut 3 cups cabbage into large chunks. Cut 2 sweet potatoes into 1/2-inch thick slices. Cut 1 onion into wedges. Cut 2 carrots into 1/2-inch thick slices. Soak 1 cup rice cakes in warm water if hard. Cook (Time: 25-45 minutes): Heat large cast iron pan or dakgalbi pan over medium-high. Add chicken and sauce, stir-fry 5 minutes. Add all vegetables and rice cakes, stir to coat. Cook 10-15 minutes, stirring occasionally, until chicken is cooked and vegetables are tender. Optional Cheese (Time: 45-50 minutes): Push ingredients to sides. Add 1 cup mozzarella cheese in center. Cover until melted. Serve (Time: 50-55 minutes): Often eaten directly from pan. Can mix in cooked rice or noodles at end. Garnish with sesame seeds and scallions.

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