Dak Galbi (Korean Spicy Chicken Stir-Fry)

Name: Dak Galbi (Korean Spicy Chicken Stir-Fry)
Total time: 50
Yield: 8
Ingredients: 1 tablespoon vegetable oil; 2 pounds skinless, boneless chicken breast halves, cut into bite-size pieces, or more as needed; ¼ cup gochujang (Korean hot pepper paste); 2 tablespoons soy sauce; 2 tablespoons gochugaru (Korean red pepper flakes); 1 tablespoon mirin (Japanese sweet wine); 1 tablespoon brown sugar; 1 tablespoon sesame oil; 4 cloves garlic, minced; ¼ teaspoon ground black pepper; ¼ teaspoon ground ginger; 2 cups Korean-style glutinous rice cakes (tteok); ¼ large head cabbage, sliced into strips; 1 sweet potato, sliced into rounds; ½ onion, chopped; 3 scallions, sliced into 1-inch pieces, divided; 4 leaves perilla leaves, sliced, or to taste; ½ cup water; 1 tablespoon sesame seeds

Recipe by mykoreaneats from allrecipes.com

Dinner 50 Mins.

Ingredients

8 servings

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1 tablespoon vegetable oil
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2 pounds skinless, boneless chicken breast halves, cut into bite-size pieces, or more as needed
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¼ cup gochujang (Korean hot pepper paste)
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2 tablespoons soy sauce
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2 tablespoons gochugaru (Korean red pepper flakes)
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1 tablespoon mirin (Japanese sweet wine)
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1 tablespoon brown sugar
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1 tablespoon sesame oil
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4 cloves garlic, minced
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¼ teaspoon ground black pepper

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¼ teaspoon ground ginger
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2 cups Korean-style glutinous rice cakes (tteok)
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¼ large head cabbage, sliced into strips
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1 sweet potato, sliced into rounds
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½ onion, chopped
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3 scallions, sliced into 1-inch pieces, divided
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4 leaves perilla leaves, sliced, or to taste
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½ cup water
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1 tablespoon sesame seeds

Instructions

Heat oil in a large nonstick saucepan. Add chicken pieces; cook and stir until nearly opaque, 4 to 7 minutes.
Combine gochujang, soy sauce, gochugaru, mirin, brown sugar, sesame oil, garlic, black pepper, and ginger in a bowl. Add to the saucepan with the chicken. Cook and stir until chicken pieces are browned and well coated, 3 to 5 minutes.
Stir rice cakes, cabbage, sweet potato, and onion into the skillet with the chicken mixture. Cook until sweet potato changes color, about 10 minutes. Add 2 to 2 1/2 scallions and perilla leaves. Cook until wilted, about 3 minutes. Add more water if sauce seems to be drying up. Garnish with remaining scallions and sesame seeds.