Ingredients
- A single spoonful of vegetable oil for a touch of lightness
- Two pounds of tender chicken breast, chopped into small, irresistible pieces
- A quarter cup of gochujang, the fiery Korean pepper paste for a flavorful kick
- Two tablespoons of soy sauce to enhance the savory notes
- Two tablespoons of gochugaru, the vibrant Korean red pepper flakes
- A dash of mirin, the sweet Japanese wine for a hint of complexity
- One tablespoon of rich brown sugar for a touch of sweetness
- A drizzle of aromatic sesame oil to elevate the dish
- Four cloves of garlic, finely minced for a robust flavor
- A sprinkle of ground black pepper for a subtle heat
- A hint of ground ginger to add depth to the dish
- Two cups of Korean-style glutinous rice cakes for a chewy texture
- A portion of cabbage, thinly sliced to bring freshness
- A sweet potato, cut into delicate rounds for a touch of earthiness
- Half of an onion, chopped for a savory base
- Three scallions, cut into one-inch pieces for a burst of freshness, divided
- Perilla leaves, sliced for a unique aroma, to your preference
- Half a cup of water to bring everything together
- A sprinkle of sesame seeds for a delightful crunch
Step 1
Begin by heating oil in a spacious nonstick saucepan, then proceed to add the chicken pieces. Cook and stir them until they are nearly opaque, which typically takes around 4 to 7 minutes.
Step 2
In a separate bowl, mix together a delightful combination of gochujang, soy sauce, gochugaru, mirin, brown sugar, sesame oil, garlic, black pepper, and ginger. Pour this flavorful mixture into the saucepan with the chicken and continue to cook and stir until the chicken pieces are nicely browned and thoroughly coated, which usually takes about 3 to 5 minutes.
Step 3
Next, gently introduce rice cakes, cabbage, sweet potato, and onion into the skillet with the chicken concoction. Allow the sweet potato to change color, which should take approximately 10 minutes. Toss in 2 to 2 1/2 scallions and perilla leaves, cooking until they are wilted, around 3 minutes. If the sauce appears to be drying up, feel free to add a bit more water.
Step 4
To finish off this delightful dish, garnish it with the remaining scallions and a sprinkle of sesame seeds. Enjoy the vibrant flavors and textures that this recipe offers!
Extra Tips & Suggestions
- 1. Keep your gochujang paste in a cool, dry place to maintain its vibrant red color and spicy flavor.
- 2. Store your fresh vegetables like bell peppers and onions in the crisper drawer of your refrigerator to keep them crispy and full of nutrients.
- 3. Invest in some stackable airtight containers to keep your marinated chicken pieces fresh and prevent any cross-contamination in the fridge.
