Ingredients

• - 500g boneless chicken, cut into bite-sized pieces
• - 1 onion, sliced
• - 1 small sweet potato, thinly sliced
• - 2 cups of shredded cabbage
• - 1 carrot, julienned
• - 2-3 green onions, chopped
• - 3-4 tbsp Korean chili paste (gochujang)
• - 2 tbsp soy sauce
• - 2 tbsp sugar
• - 1 tbsp minced garlic
• - 1 tbsp sesame oil
• - 1 tbsp cooking oil
• - Sesame seeds for garnish
• - Optional: rice cakes, perilla leaves

Directions

1. 1. In a bowl, combine the Korean chili paste, soy sauce, sugar, minced garlic, and sesame oil to make the marinade.
2. 2. Place the chicken pieces in the marinade and mix well. Let it marinate for at least 30 minutes.
3. 3. Heat cooking oil in a large skillet or wok over medium heat.
4. 4. Add the marinated chicken and stir-fry until it's almost cooked through.
5. 5. Add the sliced onion, sweet potato, cabbage, carrot, and green onions to the skillet. Stir-fry for a few minutes until the vegetables are slightly softened.
6. 6. Continue cooking until the chicken is cooked through and the vegetables are tender.
7. 7. Sprinkle sesame seeds on top and serve hot with rice and other optional ingredients like rice cakes and perilla leaves. Enjoy your delicious dakgalbi!