Name: Dakgalbi
Total time: 45 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 lb Boneless skinless chicken thighs; 3 tbsp Gochujang; 2 tbsp Gochugaru (Korean red pepper flakes); 0.5 heads Green cabbage; 1 Sweet potato; 1 Yellow onion; 1 bunch Green onions; 10 Perilla leaves; 8 oz Korean rice cakes (tteok); 1 cups Shredded mozzarella; 6 cloves Garlic; 1 inches Fresh ginger; 2 cups Short-grain rice; 2 tbsp Soy sauce; 2 tbsp Sugar; 1 tbsp Sesame oil; 2 tbsp Vegetable oil

Dakgalbi

Spicy gochujang chicken stir-fried with cabbage and sweet potato. Big flavor, one pan, and very shareable.

How many people are eating

Written for 4. Everything below is scaled to 4.

What goes on the list — untick anything you have

2 lb Boneless skinless chicken thighs
3 tbsp Gochujang(Korean red pepper paste, Asian aisle at Walmart or an Asian market)
2 tbsp Gochugaru (Korean red pepper flakes)(Asian market; or 2 tsp regular red pepper flakes plus 1 tsp paprika)
0.5 heads Green cabbage
1 Sweet potato
1 Yellow onion
1 bunch Green onions
10 Perilla leaves(optional, Korean market only; skip if you cannot find them)
8 oz Korean rice cakes (tteok)(optional, Asian market fridge or freezer)
1 cups Shredded mozzarella(optional — cheese dakgalbi is a popular modern way to serve it)
6 cloves Garlic
1 inches Fresh ginger
2 cups Short-grain rice
2 tbsp Soy sauce· most people have this
2 tbsp Sugar· most people have this
1 tbsp Sesame oil· most people have this
2 tbsp Vegetable oil· most people have this

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How to cook it · about 45 minutes

Start the rice.
Mix the marinade: gochujang, gochugaru, soy sauce, sugar, sesame oil, the minced garlic and grated ginger. Cut the chicken into 1-1/2-inch pieces and toss it in, then let it sit at least 20 minutes (or overnight in the fridge).
If using rice cakes, soak them in warm water for 10 minutes to soften.
Peel the sweet potato, halve it lengthwise and slice 1/4 inch thick. Cut the cabbage into 2-inch pieces, the onion into thick slices and the green onions into 2-inch lengths.
Heat the oil in a large skillet or wide pot over medium-high. Add the sweet potato and cabbage, then the chicken and all its marinade on top, and the drained rice cakes.
Cook 12 to 15 minutes, stirring every couple of minutes, until the chicken is cooked through and the sweet potato is tender when poked. Add a splash of water if anything sticks.
Stir in the onion, green onions and torn perilla leaves for the last 3 minutes. For cheese dakgalbi, push everything to the edges, pile the mozzarella in the middle, cover and cook 2 minutes until melted.
Serve from the pan with the rice. In Korea the last scrapings get fried with rice and a little sesame oil in the same pan.

Amounts are on the list above — they change with the number of people; the steps do not.