Uijeongbu Style Dak Galbi

Ingredients

Chicken thighs

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

Gochujang (Korean red pepper paste)

1/4 cup

Soy sauce

2 tablespoons

Sugar

1 tablespoon

Garlic

4 cloves, minced

Ginger

1 tablespoon, grated

Vegetable oil

2 tablespoons

Cabbage

2 cups, sliced

Carrot

1 medium, julienned

Green onions

3, chopped

Sweet potato

1 medium, sliced thin

Rice cakes

1 cup, sliced (tteokbokki style)

Mozzarella cheese

1 cup, shredded

Sesame seeds

1 tablespoon, for garnish

Instructions

1. In a bowl, combine the gochujang, soy sauce, sugar, minced garlic, and grated ginger to create a flavorful marinade.
2. Add the chicken pieces to the marinade and mix well, ensuring all the chicken is coated. Let it marinate for at least 20 minutes, or up to 2 hours for deeper flavor.
3. Heat vegetable oil in a large skillet or wok over medium heat.
4. Add the marinated chicken to the skillet and stir-fry for about 5-7 minutes until it is almost cooked through.
5. Incorporate the sliced cabbage, julienned carrot, and chopped green onions into the skillet. Stir-fry for an additional 3-4 minutes until the vegetables are slightly softened.
6. Add the rice cakes and sweet potato slices to the skillet. Continue to stir-fry for another 5 minutes until the rice cakes are heated through and the sweet potatoes are tender.
7. Sprinkle the shredded mozzarella cheese over the top of the dish. Cover the skillet with a lid and let it cook for a few minutes until the cheese has melted and is bubbly.
8. Garnish with sesame seeds before serving hot.