Dakgalbi

Ingredients

• Cheese - 1/2 cup, shredded (optional)
• Rice cakes - 200g
• Green onions - 4 stalks, cut into 2-inch pieces
• Carrots - 1 cup, julienned
• Cabbage - 2 cups, thinly sliced
• Vegetable oil - 2 tablespoons
• Ginger - 1 teaspoon, grated
• Garlic - 3 cloves, minced
• Sugar - 1 tablespoon
• Soy sauce - 2 tablespoons
• Gochujang (korean red pepper paste) - 3 tablespoons
• Chicken thighs - 500g, boneless and skinless, cut into bite-sized pieces

Instructions

1. In a bowl, combine the gochujang, soy sauce, sugar, garlic, and ginger to make the marinade.
2. Add the chicken pieces to the marinade and mix well. Let it marinate for at least 30 minutes.
3. Heat the vegetable oil in a large skillet or wok over medium heat.
4. Add the marinated chicken and cook until it is almost cooked through.
5. Add the cabbage, carrots, and green onions to the skillet. Stir-fry for a few minutes until the vegetables are slightly softened.
6. Add the rice cakes to the skillet and continue to stir-fry until the chicken is fully cooked and the rice cakes are tender.
7. If desired, sprinkle shredded cheese over the dakgalbi and cover the skillet for a minute to melt the cheese.
8. Serve the dakgalbi hot with steamed rice.