Korean Dakgalbi with Gochujang Glaze & Crispy Rice Cake

Ingredients

• 14 oz Chicken thighs, boneless skinless, cut into 1.5-inch cubes
• 3 tbsp Gochujang (Korean red chili paste)
• 2 tbsp Soy sauce
• 1.5 tbsp Honey
• 1 tbsp Rice vinegar
• 1.5 tbsp Sesame oil
• 4 clove Garlic cloves, minced
• 1 tsp Fresh ginger, minced
• 1.5 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
• 1.5 tbsp Vegetable oil, for cooking
• 1 tsp Sesame seeds, white, for garnish
• 0.5 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.