Dakgalbi Spicy Chicken Stir-Fry

• 350g chicken thigh, boneless skinless, cut into bite-sized pieces
• 150g tteok (Korean rice cakes) or sliced rice cakes
• 150g white cabbage, roughly chopped
• 1 small sweet potato, peeled and sliced thin
• 2 spring onions, cut into 3cm pieces
• 2 tbsp gochujang
• 1 tbsp soy sauce
• 1 tbsp gochugaru (Korean chilli flakes)
• 1 tbsp honey or sugar
• 1 tbsp rice wine or dry sherry
• 3 garlic cloves, grated
• 1 tsp ginger, grated
• 1 tsp sesame oil
• 1 tsp sesame seeds

1. 1

   If using dried rice cakes, soak them in warm water for 20 min to soften. Mix the gochujang, soy sauce, gochugaru, honey, rice wine, grated garlic, and ginger in a bowl. Add the chicken pieces, toss well, and marinate for at least 10 min.

2. 2

   Heat a large wide pan or cast-iron skillet over medium-high heat with a little oil. Spread the sweet potato slices in a single layer and cook 3 min until starting to soften and colour on the edges.

3. 3

   Push the sweet potato to one side and add the marinated chicken. Cook 4–5 min without stirring too much, letting it caramelise on the base.

4. 4

   Add the rice cakes and cabbage, pour in 3 tbsp water, and toss everything together. Cook on medium heat for 6–8 min, stirring regularly, until the sauce thickens and coats everything, the rice cakes are tender and chewy, and the cabbage is wilted.

5. 5

   Scatter over the spring onions and stir through. Cook another minute, then remove from heat. Drizzle with sesame oil and sprinkle over sesame seeds before serving.