Dak galbi: Korean spicy chicken with sweet potato and cabbage

Name: Dak galbi: Korean spicy chicken with sweet potato and cabbage
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 600 g Chicken thighs, boneless and skinless, cut into bite-size pieces; 50 g Gochujang; 30 ml Soy sauce; 3 g Dried chilli flakes, use less for a milder heat; 15 g Honey; 0.3 Garlic, crushed; 10 g Fresh ginger, grated; 10 ml Sesame oil; 300 g Sweet potatoes, peeled, halved and sliced 1cm thick; 0.3 Green cabbage, cut into large chunks; 1 Onions, sliced; 4 Spring onions, cut into lengths; 20 ml Vegetable oil; 5 g Sesame seeds; 320 g Jasmine rice

A big, bubbling pan of gochujang-marinated chicken stir-fried with sweet potato, cabbage and onion, loved in the Korean city of Chuncheon. It is properly spicy, so a plain portion is easy to keep back.

Ingredients

600 g Chicken thighs, boneless and skinless, cut into bite-size pieces
50 g Gochujang
30 ml Soy sauce
3 g Dried chilli flakes, use less for a milder heat
15 g Honey
0.3 Garlic, crushed
10 g Fresh ginger, grated
10 ml Sesame oil
300 g Sweet potatoes, peeled, halved and sliced 1cm thick
0.3 Green cabbage, cut into large chunks
1 Onions, sliced
4 Spring onions, cut into lengths
20 ml Vegetable oil
5 g Sesame seeds
320 g Jasmine rice

Method

Mix all the marinade ingredients in a bowl and stir in the chicken.
Rinse the rice and cook it in a lidded pan with 480ml water on the lowest heat once boiling, then rest it off the heat.
Heat the oil in a large frying pan or wok and fry the sweet potato and onion for a few minutes until starting to colour.
Add the chicken and all the marinade with a splash of water and stir-fry over a medium-high heat until the chicken is cooked through and the sweet potato is tender.
Add the cabbage and spring onions and toss until the cabbage has just wilted. Add a splash more water if it catches.
Scatter with sesame seeds and serve straight from the pan with the rice.