← Nouns Cooking · Korean

Ingredients

• 700 g boneless chicken thighs, cut into bite-sized pieces
• 3 tbsp Gochujang
• 2 tbsp Gochugaru (Korean chilli flakes)
• 2 tbsp Soy sauce
• 2 tbsp mirin or rice wine
• 1 tbsp Sugar
• 4 cloves Garlic, minced
• 1 tsp Ginger, grated
• 1 tsp Curry powder
• 1 tbsp Toasted sesame oil
• ¼ tsp Black pepper
• 2 tbsp Vegetable oil
• 250 g green cabbage, cut into 3 cm pieces
• 1 small sweet potato (about 200 g), peeled, halved and cut into 5 mm slices
• 1 Onion, thickly sliced
• 200 g cylinder rice cakes, soaked in warm water if hard
• 2 Spring onion, cut into 4 cm lengths
• 8 Perilla leaves (kkaennip), sliced (optional)
• 2 tbsp Water
• 1 tsp Sesame seeds

Method

1. Mix the sauce ingredients in a big bowl. Add the chicken, toss until coated and leave to marinate for 30 min (or up to a day in the fridge).
2. Heat the oil in a large, wide frying pan or shallow casserole over medium-high heat. Add the cabbage, sweet potato, onion and rice cakes in an even layer.
3. Put the chicken and all its sauce on top. Cover and cook for 5 min, until the cabbage starts to wilt and release its juices.
4. Uncover and stir-fry, keeping everything moving, for 10–12 min, until the sweet potato is tender and the chicken is cooked through (75°C/165°F in the thickest piece). Add the water a spoonful at a time if the sauce catches.
5. Toss in the spring onion and perilla leaves for the last 1 minute, sprinkle with sesame seeds and serve straight from the pan.

Tips

• When only a little sauce is left, stir in a bowl of cooked rice, shredded nori and a drizzle of sesame oil and fry until crisp underneath: the classic finish.
• Melting a handful of mozzarella over the top is a popular (non-dairy-free) twist.

Sources

Written in our own words after cross-checking these recipes:

Korean Bapsang Beyond Kimchee Kimchimari