Uijeongbu Style Dak Galbi

Ingredients

• Sesame seeds - 1 tablespoon, for garnish
• Mozzarella cheese - 1/2 cup, shredded
• Sweet potato - 1, peeled and thinly sliced
• Rice cakes - 200g
• Green onions - 4, chopped
• Carrot - 1, 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, minced garlic, and grated ginger to make the marinade.
2. Add the chicken pieces to the marinade and mix well. Let it marinate for at least 20 minutes.
3. Heat vegetable oil in a large skillet or wok over medium heat.
4. Add the marinated chicken and stir-fry until it is almost cooked through.
5. Add the sliced cabbage, julienned carrot, and chopped green onions to the skillet. Stir-fry for a few minutes until the vegetables are slightly softened.
6. Add the rice cakes and sweet potato slices to the skillet. Stir-fry for another 5 minutes until the rice cakes are cooked and the sweet potatoes are tender.
7. Sprinkle the shredded mozzarella cheese over the top of the dish and cover the skillet with a lid. Let it cook for a few minutes until the cheese is melted.
8. Garnish with sesame seeds and serve hot.