⏱ Preparation time: approx. 15 minutes
⏱ Cooking time: approx. 15 minutes
⏱ Total time: approx. 30 minutes
🍽 Servings: 2–3
✅ Ingredients
For the chicken
- 500 g chicken (thigh or breast, cut into bite-sized pieces)
- 1/2 sweet potato (thinly sliced, optional)
- 1/2 carrot (cut into thin strips)
- 1/2 onion (sliced)
- 100 g white cabbage (cut into large pieces)
- 2 spring onions (cut into 4–5 cm long pieces)
- 100 g Korean rice cakes (tteok, optional, soak in water beforehand)
- 2 tbsp cooking oil (for frying)
For the marinade
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp Gochugaru (chili powder, optional for more spice)
- 2 tbsp soy sauce
- 1 tbsp mirin (or apple cider vinegar)
- 1 tbsp honey or sugar
- 1 tbsp sesame oil
- 1 tsp chopped garlic
- 1 tsp grated ginger
- 1 tsp black pepper
👨🍳 Preparation
1️⃣ Marinate the chicken
- Mix the chicken with the prepared marinade in a bowl.
- Let it sit in the refrigerator for at least 20-30 minutes .
2️⃣ Fry ingredients
- Heat a large pan or griddle with oil.
- Fry the marinated chicken over medium-high heat for 5 minutes .
3️⃣ Add vegetables & rice cakes
- Add carrots, sweet potatoes, onions and cabbage.
- Fry everything together for another 10 minutes , stirring constantly, until the vegetables are soft.
- If the mixture becomes too dry, add some water or chicken broth.
4️⃣ Serve & enjoy
- Garnish with sesame oil and spring onions.
- Eat straight from the pan or serve with rice.
🍽 Serving tips
✅ Traditional: Enjoy with rice and kimchi.
✅ Extra flavor: Melt a slice of cheese over it.
✅ Even spicier: Add more gochujang or gochugaru for spiciness.
Enjoy your meal! 😋🔥
