Dakgalbi

Method

1. 1 Remove the bones from the chicken thighs, cut into 3 cm square pieces, and drain.
2. 2 Mix gochujang chili paste, Korean chili powder, soy sauce, sugar, and minced garlic, then marinate the chicken for 20 minutes.
3. 3 Chop the napa cabbage into large pieces, slice the sweet potato into thick slices, and soak the tteok rice cakes in warm water for 10 minutes.
4. 4 Heat a wide cast-iron skillet with sesame oil, then add the chicken and stir-fry over high heat for 5 minutes until browned.
5. 5 Add sweet potatoes, Chinese cabbage, and rice cakes, cover and simmer over medium heat for 12 minutes, stirring occasionally to prevent burning.
6. 6 Sprinkle with shredded Korean perilla leaves and green onions, stir for another 2 minutes, then serve hot straight from the pan.