Dak Galbi

Ingredients

Gochujang (Korean red pepper paste)

3 tablespoons

Soy sauce

2 tablespoons

Sugar

1 tablespoon

Garlic

4 cloves, minced

Black pepper

1/2 teaspoon

Sesame oil

1 tablespoon

Vegetable oil

2 tablespoons

Chicken thighs

1.5 pounds, boneless and skinless, cut into bite-sized pieces

Cabbage

2 cups, chopped

Carrots

1 cup, julienned

Sweet potato

1 medium, peeled and cut into thin matchsticks

Rice cakes

1 cup, soaked in warm water for 30 minutes

Green onions

1/2 cup, chopped

Instructions

1. In a large mixing bowl, combine the gochujang, soy sauce, sugar, minced garlic, sesame oil, and black pepper to create a flavorful marinade.
2. Add the chicken pieces to the marinade, ensuring each piece is well-coated. Cover and let it marinate for at least 15 minutes (or up to 2 hours for more flavor).
3. Heat the vegetable oil in a large skillet or wok over medium-high heat.
4. Add the marinated chicken to the skillet and stir-fry for about 5 minutes, or until the chicken is cooked through and slightly caramelized.
5. Add the chopped cabbage, julienned carrots, sweet potato matchsticks, and soaked rice cakes to the skillet. Stir-fry for another 5-7 minutes, until the vegetables are tender and the rice cakes are soft.
6. Lastly, mix in the chopped green onions and give everything a good stir for another minute.
7. Serve hot, garnished with extra green onions if desired. Enjoy the delightful combination of flavors and textures!