Chuncheon-Style Spicy Chicken with Cabbage, Rice Cakes and Sweet Potato

What you need

• 700 g (1 1/2 lb) boneless chicken thighs, skin off, cut into bite-size pieces
• 4 tbsp gochujang
• 2 tbsp gochugaru, Korean chilli flakes
• 2 tbsp soy sauce
• 2 tbsp sugar
• 5 cloves garlic, minced
• 1 tsp ginger, grated
• 1 tsp curry powder
• 1 tbsp toasted sesame oil
• 1/4 tsp black pepper
• 2 tbsp vegetable oil
• 300 g (10 oz) cabbage, napa or green, cut into 4 cm (1 1/2 in) pieces
• 1 medium sweet potato, about 200 g (7 oz), peeled, halved and sliced 5 mm (1/4 in) thick
• 150 g (5 oz) cylinder rice cakes, tteok, soaked in warm water if hard
• 1 onion, thickly sliced
• 3 spring onions, cut into 4 cm (1 1/2 in) lengths
• 6 leaves perilla, optional, sliced into ribbons
• 1 tsp toasted sesame seeds, for serving

Method

Restated from the original video

1. 1

   In a large bowl, mix the gochujang, gochugaru, soy sauce, sugar, garlic, ginger, curry powder, sesame oil and black pepper into a thick sauce.

2. 2

   Add the chicken and turn it until every piece is coated. Cover and chill for 30 min, or up to a few hours.

3. 3

   Heat the vegetable oil in a very large frying pan or a wide cast-iron griddle over medium-high heat.

4. 4

   Spread the cabbage, sweet potato, onion and rice cakes over the pan in an even layer.

5. 5

   Lay the chicken and all of its sauce on top of the vegetables.

6. 6

   Cook without stirring until the cabbage starts to wilt and the edges sizzle, 3-4 min.

7. 7

   Stir-fry everything together, scraping the bottom so the sauce does not catch. Add a splash of water if it looks dry.

8. 8

   Keep cooking, stirring often, until the sweet potato is tender and the chicken is cooked through, no pink inside, 10-12 min.

9. 9

   Toss in the spring onions and perilla and cook for 1 min more.

10. 10

    Sprinkle with the sesame seeds and serve hot from the pan.

Imported from coupleeatsfood.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.