Dak Galbi: Korean Spicy Stir-Fried Chicken

In a large mixing bowl, whisk together gochujang, gochugaru, soy sauce, mirim, brown sugar, minced garlic, grated ginger, and toasted sesame oil until smooth.

Add the chicken thighs to the marinade and toss to coat evenly. Cover and let sit at room temperature for 15 minutes while you prepare the vegetables.

Cut the cabbage into bite-sized pieces, peel and slice the sweet potato into 1/4-inch rounds, slice the onion, and cut the scallions into 2-inch lengths. If using refrigerated rice cakes, soak them in warm water for 10 minutes to soften.

Heat neutral oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer and cook without moving for 3-4 minutes until browned, then stir-fry for another 2-3 minutes until mostly cooked through. Remove chicken from the pan and set aside.

In the same pan, add the onion and sweet potato. Stir-fry for 3-4 minutes until the onion is translucent and sweet potato begins to soften. Add the cabbage and cook for another 2 minutes.

Return the chicken to the pan, add the rice cakes and any remaining marinade, and toss everything together. Cook for 4-5 minutes, stirring frequently, until the chicken is cooked through, the vegetables are tender-crisp, and the sauce has thickened and glazed the ingredients.

Turn off the heat, sprinkle with scallions and toasted sesame seeds, and serve immediately.