Dakgalbi

Ingredients

Chicken thighs

1 pound, boneless and skinless, cut into bite-sized pieces

Gochujang (Korean red pepper paste)

3 tablespoons

Soy sauce

2 tablespoons

Sugar

1 tablespoon

Garlic

4 cloves, minced

Ginger

1 tablespoon, minced

Vegetable oil

2 tablespoons

Cabbage

2 cups, chopped

Carrots

1 cup, julienned

Green onions

1/2 cup, chopped

Rice cakes

1 cup, sliced

Cheese (optional)

1 cup, shredded (such as mozzarella or cheddar)

Instructions

1. In a large bowl, whisk together the gochujang, soy sauce, sugar, minced garlic, and minced ginger to create a flavorful marinade.
2. Add the chicken pieces to the marinade, ensuring they are well coated. Cover and let it marinate in the refrigerator for at least 30 minutes, or up to overnight for deeper flavor.
3. Heat the vegetable oil in a large skillet or wok over medium heat.
4. Once hot, add the marinated chicken to the skillet and cook, stirring occasionally, until the chicken is almost cooked through, about 5-7 minutes.
5. Add the chopped cabbage, julienned carrots, and chopped green onions to the skillet. Stir-fry for an additional 3-4 minutes until the vegetables are slightly softened but still vibrant.
6. Fold in the sliced rice cakes and continue to stir-fry until the chicken is fully cooked and the rice cakes are tender, about 5 more minutes.
7. For an indulgent twist, sprinkle shredded cheese over the dakgalbi and cover the skillet for 1-2 minutes to allow the cheese to melt.
8. Serve the dakgalbi hot, ideally with a side of steamed rice to soak up the flavorful juices.