Korean Dakgalbi with Sweet Potato

Ingredients

• 10 ounces boneless skinless chicken thighs, sliced
• 1 tablespoon gochujang
• 1 teaspoon gochugaru
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1 garlic clove, grated
• 1 tablespoon neutral oil
• 1 small sweet potato, thinly sliced
• 2 cups cabbage, chopped
• 4 ounces rice cakes
• 1 scallion, sliced
• 1 teaspoon sesame seeds

Steps

1. Mix the chicken with gochujang, gochugaru, soy sauce, sugar, and garlic. Let it sit while you prepare the vegetables.
2. Heat the oil in a large skillet over medium heat. Add sweet potato with 1/4 cup water, cover, and cook for 6 minutes.
3. Add the chicken and sauce. Cook, stirring often, for 6 minutes until the chicken is cooked through to 165°F.
4. Add cabbage and rice cakes and cook for 4 to 5 minutes until tender and coated in sauce.
5. Scatter with scallion and sesame, then serve straight from the skillet with rice if desired.

Allergen note: Contains gluten, sesame and soy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.