Chuncheon Dakgalbi

Ingredients

• 2 lb boneless skinless chicken thighs, cut into 2 inch pieces
• 3 tbsp gochujang
• 2 tbsp gochugaru
• 2 tbsp soy sauce
• 1 tbsp sugar
• 4 cloves garlic, minced
• 1 tsp grated ginger
• 1 tbsp toasted sesame oil
• 1 tbsp vegetable oil
• 4 cups chopped green cabbage
• 1 medium sweet potato, peeled and sliced 1/4 inch thick
• 1 small yellow onion, sliced
• 8 oz Korean rice cakes
• 4 green onions, cut into 2 inch lengths
• 10 perilla leaves, sliced

Method

1. Mix the gochujang, gochugaru, soy sauce, sugar, garlic, ginger and sesame oil, toss with the chicken and marinate 15 minutes.
2. If the rice cakes are hard, soak them in warm water while the chicken marinates.
3. Heat the vegetable oil in a large wide skillet over medium-high heat and spread the cabbage, sweet potato and onion in the pan.
4. Lay the chicken and its marinade on top, then add the drained rice cakes.
5. Cook, stirring and turning often, until the sweet potato is tender and the chicken reaches 165°F, about 12 minutes; splash in water if the sauce sticks.
6. Toss in the green onions and perilla leaves and serve straight from the pan.

Notes