Korean Dakgalbi (Spicy Stir-Fried Chicken)

• 700 gboneless chicken thighs(cut into bite-size pieces)
• 60 ggochujang (Korean chilli paste)
• 1 tbspgochugaru (Korean chilli flakes)
• 2 tbspsoy sauce
• 1 tbspsesame oil
• 1 tbspsugar
• 4 clovegarlic(grated)
• 10 gfresh ginger(grated)
• 200 gtteok (Korean cylindrical rice cakes)(soaked in cold water 30 minutes)
• 250 ggreen cabbage(roughly chopped)
• 4 piecespring onions(cut into 4 cm lengths)
• 2 tbspneutral oil
• sesame seeds(to garnish)
• steamed rice(to serve)

Method

1. 1

   Mix gochujang, gochugaru, soy sauce, sesame oil, sugar, garlic, and ginger into a sauce. Toss chicken pieces in half the sauce and marinate 15 minutes.

2. 2

   Heat oil in a wide heavy pan or cast-iron skillet over medium-high heat. Cook marinated chicken until cooked through and lightly charred, about 8 minutes.

3. 3

   Add drained rice cakes, cabbage, and remaining sauce. Toss everything and stir-fry for 5–6 minutes until rice cakes are tender and sauce is sticky.

4. 4

   Toss through spring onions, garnish with sesame seeds, and serve with steamed rice.