Dak Galbi (Chicken with Gochujang and Rice Cakes)
Dak Galbi (Chicken with Gochujang and Rice Cakes). Serves 4
|1 lb.||Boneless, skinless chicken thighs, cut into bite-sized pieces|
|1/4 cup||Vegetable oil|
|1/2 lb.||Korean rice cakes (sticks), soaked in hot water|
|2 cups||Chopped green cabbage|
|8||Perilla leaves, sliced, plus more for garnish|
|1||Small onion, sliced|
|1||Sweet potato, thinly sliced into semi circles|
|a bit||Of toasted sesame seeds, for garnish|
- Combine sauce ingredients (see below). Toss chicken with the sauce.
Heat oil over medium high heat in a medium-sized skillet. Add the chicken and spread it in an even layer. Top with vegetables and drained rice sticks. Cook for 2-3 minutes or until the bottom of the chicken is brown. Toss everything together, add the water, and reduce heat to medium. Cover and cook for 7-10 minutes, stirring occasionally. Taste a sweet potato for doneness.
Toss in more sliced perilla leaves to the chicken and vegetables. Mound on Perilla leaves and serve garnished with sesame seeds.