Entree: South Korea – Gyeongsang – 양산 닭갈비 ➤ Yangsan Dakgalbi (Spicy marinated stir-fried chicken with vegetables cooked on a hot plate)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Additional 30 min

Total 1 hr 10 min

Ingredients

- 1.5 lb (680 g) boneless skinless chicken thighs, cut into 1-inch (2.5 cm) bite-size pieces
- 3 tbsp (45 ml) gochujang (Korean red pepper paste)
- 2 tbsp (30 ml) gochugaru (Korean red pepper flakes)
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) rice wine (mirin or cooking sake)
- 2 tbsp (30 ml) sesame oil
- 2 tbsp (30 ml) sugar
- 1 tbsp (15 ml) honey or corn syrup
- 4 cloves (about 12 g) garlic, minced
- 1 tsp (5 g) fresh ginger, minced
- 2 tbsp (30 ml) vegetable oil for frying
- 1 small head napa cabbage, roughly chopped, about 12 oz (340 g)
- 1 medium sweet potato, peeled and sliced 1/4 in (6 mm) thick, about 8 oz (225 g)
- 1 medium onion, sliced, about 6 oz (170 g)
- 4 oz (115 g) Korean cylindrical rice cakes (tteok), soaked briefly if frozen
- 4 scallions, cut into 2 in (5 cm) lengths
- 1/4 cup (60 ml) water or light chicken stock
- 2 tsp (10 g) toasted sesame seeds for garnish
- Perilla leaves or sesame leaf optional for serving

Instructions

1. In a large bowl combine gochujang, gochugaru, soy sauce, rice wine, sesame oil, sugar, honey, minced garlic, and minced ginger to make the marinade. Add the chicken pieces and toss to coat. Marinate 30 minutes to 2 hours in the refrigerator.
2. Prepare vegetables: chop napa cabbage, slice sweet potato and onion, cut scallions, and drain soaked rice cakes.
3. Heat 1 tbsp (15 ml) vegetable oil in a large heavy skillet or cast-iron pan over medium-high heat. Add marinated chicken (reserve excess marinade) and sear until edges begin to brown, about 4–5 minutes.
4. Push the chicken to one side, add remaining 1 tbsp (15 ml) oil and add sweet potato and onion. Stir-fry 3–4 minutes until starting to soften.
5. Add napa cabbage, rice cakes, reserved marinade, and 1/4 cup (60 ml) water or stock. Stir everything together and reduce heat to medium. Cook, stirring occasionally, until vegetables are tender, sweet potato is cooked through, and sauce thickens and lightly caramelizes, about 8–10 minutes.
6. Stir in scallions for the last 1–2 minutes of cooking. Taste and adjust seasoning with a little soy sauce or sugar if needed.
7. Transfer to a serving plate, sprinkle with toasted sesame seeds, and serve hot with steamed rice and optional perilla leaves.