Korean Dakgalbi

Instructions

1. Prepare the marinade
   In a large bowl, combine gochujang, gochugaru, soy sauce, minced garlic, grated ginger, brown sugar, and sesame oil. Mix well to form a smooth paste.
2. Marinate the chicken
   Add the chicken pieces to the marinade and mix thoroughly to ensure all pieces are well coated. Cover and refrigerate for at least 15 minutes, or up to 4 hours for more flavor.
3. Prepare the vegetables
   While the chicken is marinating, prepare the vegetables. Chop the cabbage, slice the sweet potato, julienne the carrot, and chop the green onions. Set aside.
4. Heat the pan
   Heat vegetable oil in a large, wide pan or a traditional dakgalbi pan over medium-high heat. If using a dakgalbi pan, you can cook directly at the table.
5. Cook the chicken
   Add the marinated chicken to the hot pan and cook for about 5 minutes, stirring occasionally, until the chicken begins to brown.
6. Add vegetables and rice cakes
   Add the cabbage, sweet potato, and carrot to the pan. Stir-fry for 3-4 minutes until the vegetables begin to soften. Then add the soaked rice cakes and continue cooking for another 5-7 minutes.
7. Finish cooking
   Cover the pan with a lid and reduce heat to medium-low. Cook for an additional 5-7 minutes, or until the chicken is fully cooked, the rice cakes are soft and chewy, and the vegetables are tender but still have some bite.
8. Serve hot
   Sprinkle with chopped green onions and toasted sesame seeds. Serve immediately, directly from the pan if using a dakgalbi pan. Traditionally, this dish is shared communally with each person eating from their section of the pan.