Ingredients
Chicken
- 1 kg boneless, skinless chicken thighs, cut into pieces
Marinade
- 4 tablespoons Gochujang (Korean chili paste)
- 2 tablespoons Gochugaru (Korean chili flakes)
- 2 tablespoons soy sauce
- 2 tablespoons sugar
- 4 cloves minced garlic and 1 tablespoon of fresh grated ginger
- 1 tablespoon sesame oil
- 2 tablespoons mirin (cooking rice wine)
Vegetables and Tteokbokki
- 300 g Chinese cabbage, cut into large pieces
- 1 average sweet potato, peeled and cut into thick slices
- 1 medium onion, cut into wedges
- 150 g tteokbokki (Korean rice cakes), soaked if dry
Instructions
- 1
In a large bowl, combine the gochujang, gochugaru, soy sauce, sugar, minced garlic, grated ginger, sesame oil, and mirin to create the marinade.
- 2
Add the chicken pieces to the marinade, mix well to coat, then cover and marinate in the refrigerator for at least 30 minutes (ideally 1 to 2 hours).
- 3
Meanwhile, prepare the vegetables: cut the Chinese cabbage, sweet potato, and onion as indicated. If using dry tteokbokki, soak them in cold water for 10-15 minutes to soften them.
- 4
Heat a large skillet or griddle over medium-high heat. Add a drizzle of oil if necessary.
- 5
Place the marinated chicken in the pan and sauté for 5 to 7 minutes, until it is partially cooked and begins to brown.
- 6
Add the sweet potatoes and onions to the pan. Continue to sauté for about 5 minutes, stirring regularly.
- 7
Add the Chinese cabbage and tteokbokki. Continue cooking, stirring frequently, for 10 to 15 minutes, until the chicken is fully cooked, the vegetables are tender, and the sauce has thickened.
- 8
Serve Dak-galbi immediately, directly from the pan if possible, accompanied by rice or lettuce leaves to wrap the filling.
