Dak Galbi (Spicy Stir-Fried Chicken)

Ingredients

• 1 1/2 lbchicken thighs, boneless and skinless, cut into large bite-sized pieces
• 3 tbspgochujang
• 2 tbspgochugaru
• 2 tbspsoy sauce
• 5 clovegarlic, minced
• 1 tspginger, grated
• 1 tbspcaster sugar
• 1 tbspsesame oil
• 1sweet potato, peeled and sliced into thin half-moons
• 10 1/2 ozwhite cabbage, cut into rough squares
• 7 ozrice cakes, Korean tteok, the cylindrical kind
• 8perilla leaves, roughly torn; shiso or a little basil will stand in
• 2 tbspvegetable oil
• 3spring onions, cut into short lengths

Method

1. 1

   Stir the gochujang, gochugaru, soy sauce, garlic, ginger, sugar and sesame oil into a smooth paste.

2. 2

   Turn the chicken through two thirds of the sauce and set it aside for 20 minutes. Keep the rest back — it goes in at the end.

3. 3

   If your rice cakes are dried or refrigerated, cover them with warm water while the chicken marinates so they soften. Fresh ones can go straight in.

4. 4

   Heat the vegetable oil in your widest pan over a high heat. Add the chicken in a single layer and cook for 5 minutes without stirring much, letting the sauce darken against the pan.

5. 5

   Tip in the sweet potato, cabbage and drained rice cakes with the reserved sauce and 100 ml of water. Cover and cook for 10 minutes, stirring twice, until the sweet potato gives to a knife and the rice cakes are chewy through.

6. 6

   Stir through the perilla leaves and spring onions, let them wilt for 30 seconds and serve straight from the pan.