닭갈비Dakgalbi

• 600 gboneless chicken thighs, in bite-size pieces 닭다리살
• 3 tbspgochujang 고추장
• 2 tbspgochugaru 고춧가루
• 2 tbspsoy sauce 간장
• 1½ tbspsugar or rice syrup 설탕·물엿
• 1 tbspminced garlic and 1 tsp ginger 마늘·생강
• 250 gcabbage, in large pieces 양배추
• 1sweet potato, sliced 5 mm thick 고구마
• 150 grice cakes 떡
• 1onion and 2 spring onions 양파·대파
• 10perilla leaves, sliced (optional) 깻잎

Method

1. Mix the gochujang, gochugaru, soy sauce, sugar, garlic and ginger. Marinate the chicken for 30 minutes.
2. Spread the cabbage, sweet potato, rice cakes and onion in a large, lightly oiled pan, and put the chicken on top.
3. Cook over medium heat, turning often, for 12 to 15 minutes until the chicken and sweet potato are cooked.
4. Add the spring onion and perilla leaves and toss.
5. When most is eaten, Koreans add rice, chopped kimchi and seaweed to the pan to make fried rice.

Cook's note

Use a wide cast-iron pan, as the Chuncheon restaurants do, and do not stop stirring.