Korean Dakgalbi (Spicy Stir-Fried Chicken)
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.
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.
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.
Toss through spring onions, garnish with sesame seeds, and serve with steamed rice.