Dakgalbi Spicy Stir-Fried Chicken with Rice Cakes

Ingredients

• 600 g boneless chicken thighs, diced
• 300 g tteok (Korean rice cakes)
• 4 tbsp gochujang paste
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 200 g cabbage, roughly chopped
• 200 g sweet potato, peeled and sliced
• 2 tbsp vegetable oil
• 3 clove garlic cloves

Method

1. 1

   Soak the rice cakes in cold water for 10 minutes if using dried; drain and set aside.

2. 2

   Mix gochujang, soy sauce, brown sugar and crushed garlic together for the sauce.

3. 3

   Heat oil in a large wok or frying pan over a high heat. Add the chicken and cook for 5 minutes until golden.

4. 4

   Add the sweet potato and cabbage, stir-fry for 3 minutes, then add the rice cakes and sauce.

5. 5

   Stir everything together and cook for a further 5–7 minutes until the sauce is thick, the rice cakes are tender and the chicken is cooked through. Serve immediately.