Korean Dakgalbi with Gochujang Glaze & Crispy Rice Cake

Ingredients

• 14 oz chicken thighs, boneless skinless, cut into 1 1/2-inch cubes
• 3 tbsp gochujang (Korean red chili paste)
• 2 tbsp soy sauce
• 1 1/2 tbsp honey
• 1 tbsp rice vinegar
• 1 1/2 tbsp sesame oil
• 4 clove garlic cloves, minced
• 1 tsp fresh ginger, minced
• 1 1/2 cups Korean rice cakes (tteok), frozen, thawed
• 1 medium red bell pepper, cut into 1-inch chunks
• 1 small yellow onion, cut into wedges
• 3 stalk green onions, cut into 2-inch pieces
• 1 1/2 tbsp vegetable oil, for cooking
• 1 tsp sesame seeds, white, for garnish
• 1/2 tsp gochugaru (Korean chili flakes), optional, for extra heat

Instructions

1. 1

   In a small bowl, whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and ginger until smooth. Set aside.

2. 2

   Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.