Dak Galbi (Spicy Stir-Fried Chicken)

Instructions

1. 1In a large bowl, combine the 3 tbsp Gochujang, 1 tbsp Gochugaru, 2 tbsp Soy Sauce (Tamari for Gluten-Free), 4 cloves minced Garlic, 1 tsp minced Ginger, 1 tbsp Brown Sugar, and 1 tbsp Sesame Oil. Stir well until all ingredients are thoroughly mixed into a smooth marinade.
2. 2Add the about 680 g boneless, skinless chicken thighs, cut into bite-sized pieces, to the marinade in the bowl. Use a spoon or your hands to mix until every piece of chicken is fully coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 12 hours, to allow the flavors to meld.
3. 3Heat a large pan or wok over medium-high heat (approximately 190.6-204.4°C / 190-205°C). Once hot, add the marinated about 680 g chicken pieces to the pan in a single layer. Stir-fry for 5-7 minutes, turning occasionally, until the chicken pieces are browned on the outside.
4. 4Add the 1 medium sliced onion, 2 cups chopped cabbage, 1 medium peeled and cubed sweet potato, 1 medium sliced carrot, and, if using, the 1 cup of rice cakes (tteokbokki) to the pan with the chicken. Continue to stir-fry for 15-20 minutes, stirring frequently, until the sweet potato is tender when pierced with a fork and the chicken reaches an internal temperature of 74°C. The sauce should also have thickened slightly and coated all ingredients.
5. 5Remove the pan from the heat. Sprinkle the 2 tbsp chopped scallions evenly over the Dak Galbi. Serve immediately and hot, accompanied by plain rice.

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