Ingredients
- 1/4 cup gochujang
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon gochugaru chili flakes
- 1 tablespoon minced garlic
- 1 teaspoon minced ginger
- 1 pound boneless, skinless chicken thighs cut into bite-size pieces
- 2 tablespoons vegetable oil
- 1 medium sweet potato peeled and cut into 1/2-inch thick slices
- 1/2 cup water
- 8 ounces green cabbage chopped
- 1/2 cup Korean rice cake tteokbokki, soaked if hard
- 1 tablespoon sesame oil
- 2 scallions chopped
Instructions
- In a large bowl, mix gochujang, soy sauce, mirin, gochugaru, garlic, and ginger to make the marinade. Add the chicken pieces to the marinade, ensuring they are well coated. Let marinate for at least 20 minutes.
- Heat vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook for about 5 minutes, or until the chicken starts to brown.
- Add the sweet potato slices and water to the skillet. Cover and let cook for about 10 minutes, or until the potatoes are halfway cooked.
- Add the cabbage and rice cakes to the skillet. Stir well and cover again. Cook for another 10 minutes, stirring occasionally, until the chicken is fully cooked and the vegetables are tender.
- Drizzle sesame oil over the dish and garnish with chopped scallions. Serve hot.