Korean Dakgalbi with Gochujang-Glazed Chicken and Crispy Rice Cakes

Ingredients

• 12 oz boneless, skinless chicken thighs, cut into 1-inch cubes
• 3 tbsp gochujang (Korean red chili paste), key ingredient for authentic flavor
• 2 tbsp honey, balances spice with sweetness
• 2 tbsp soy sauce, low-sodium preferred
• 1 tbsp rice vinegar, adds brightness
• 1 1/2 tbsp sesame oil, toasted for maximum flavor
• 4 cloves garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 1 cup tteok (Korean rice cakes), frozen or fresh, chewy texture
• 1 medium bell pepper (red or yellow), cut into 1-inch pieces
• 1/2 medium onion, cut into wedges
• 4 oz shiitake mushrooms, halved
• 2 stalks scallions, cut into 1-inch pieces, plus garnish
• 1 tbsp sesame seeds, toasted, for garnish
• 1 tbsp vegetable oil, for cooking

Instructions

1. 1

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

2. 2

   Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Working in batches if needed, cook chicken cubes 4-5 minutes per side until golden. Transfer to a plate.