Korean Dakgalbi with Gochujang Glaze and Crispy Rice Cake

Ingredients

• 14 oz boneless, skinless chicken thighs, cut into 1-inch cubes, patted dry
• 3 tbsp gochujang
• 2 tbsp soy sauce
• 1 1/2 tbsp honey
• 1 1/2 tbsp sesame oil, divided
• 1 tbsp rice vinegar
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 medium sweet potato, cut into ½-inch cubes
• 2 cups napa cabbage, cut into 2-inch pieces
• 3 whole scallions, cut into 2-inch pieces
• 6 oz Korean rice cakes (tteok)
• 2 tbsp vegetable oil
• 1 tsp sesame seeds, for garnish
• 1/2 tsp crushed red pepper flakes, optional

Instructions

1. 1

   Soak rice cakes in warm water for 10 minutes if using frozen/dried. Whisk together gochujang, soy sauce, honey, 1 tbsp sesame oil, rice vinegar, garlic, and ginger in a small bowl. Set glaze aside.

2. 2

   Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add sweet potato cubes and stir-fry 8-10 minutes until tender and edges begin to caramelize. Transfer to a plate.