Dakgalbi (Spicy Stir-fried Chicken)

Prepare the marinade. In a large bowl, mix together the gochujang, gochugaru, 2 tbsp soy sauce, 1 tbsp sugar, 1 tbsp minced garlic, and 1 tsp minced ginger.

Cut the chicken thighs into bite-sized pieces and add them to the marinade. Mix well to coat the chicken completely. Let it marinate for at least 15 minutes.

Prepare the vegetables. Roughly chop the cabbage. Peel the sweet potato and slice it into thin half-moons. Slice an onion and some scallions. If the rice cakes are hard, soak them in warm water.

Heat a large, wide skillet or pan over medium-high heat. Add a little oil.

Add the marinated chicken, sweet potatoes, and rice cakes to the pan. Stir-fry for about 5-7 minutes, until the chicken starts to cook on the outside.

Add the cabbage and onion to the pan. Continue to stir-fry, mixing everything together. The cabbage will release water, helping to create a sauce.

Cook for about 10-15 minutes, stirring frequently, until the chicken is fully cooked, the sweet potatoes are tender, and the sauce has thickened.

In the last minute of cooking, add the perilla leaves and sliced scallions. Stir them in until they are just wilted.

Traditionally, dakgalbi is eaten directly from the pan. After finishing most of the chicken and vegetables, it's common to add cooked rice to the leftover sauce in the pan and make fried rice.