Dakgalbi

🔥 Prep

• Slice the 600 g chicken thigh into bite‑sized pieces (about 2 cm cubes).
• Cut the 200 g Korean rice cake into 2 cm lengths; if frozen, soak in warm water for 10 minutes then drain.
• Peel and cut the 150 g sweet potato into 1 cm half‑moon slices.
• Core and roughly chop the 250 g green cabbage into bite‑size pieces.
• Rinse 15 perilla leaves, pat dry, and leave whole or tear into halves.
• Trim and slice 3 scallions into diagonal pieces.
• Peel and mince 6 garlic cloves; grate 1 inch fresh ginger.
• Measure out 3 tbsp gochujang, 2 tbsp gochugaru, 2 tbsp light soy sauce, 2 tbsp mirin, 1.5 tbsp sugar, 1 tbsp toasted sesame oil, 1 tsp toasted sesame seed, 0.5 tsp black pepper, 0.5 tsp salt, 2 tbsp vegetable oil, and 100 ml water into small bowls.
• Shred 150 g mozzarella cheese.

🔥 Cook

• 1. Heat 2 tbsp vegetable oil in a large cast‑iron skillet over medium‑high heat until shimmering.
• 2. Add the minced garlic and grated ginger; sauté for 30 seconds until fragrant.
• 3. Add the chicken pieces; season with 0.5 tsp salt and 0.5 tsp black pepper; sear for 4‑5 minutes until lightly browned.
• 4. Push chicken to the side; add 3 tbsp gochujang, 2 tbsp gochugaru, 2 tbsp soy sauce, 2 tbsp mirin, 1.5 tbsp sugar, 1 tbsp sesame oil, and 100 ml water; stir to form a thick sauce; cook for 1 minute.
• 5. Add the rice cake, sweet potato slices, and chopped cabbage; toss to coat; cook for 5‑6 minutes over medium heat, stirring occasionally, until vegetables begin to soften.
• 6. Add the torn perilla leaves and sliced scallions; stir for 1 minute.
• 7. Sprinkle the shredded mozzarella evenly over the top; reduce heat to low and cover the skillet; let the cheese melt for 2‑3 minutes.
• 8. Finish with 1 tsp toasted sesame seeds; give a final toss and serve immediately.

🔥 Serve

• Serve the dakgalbi directly from the hot skillet, allowing diners to scoop onto plates.
• Provide extra perilla leaves and lettuce for wrapping, if desired.
• Accompany with steamed short‑grain rice or multigrain rice.
• Offer side dishes such as kimchi, pickled radish, or a simple cucumber salad.
• Enjoy while the cheese is still melty and the sauce is bubbling.