Dakgalbi (Spicy Korean Stir-Fried Chicken)

Method

Tap a step when it's done.

1. 1Mix the gochujang, gochugaru, soy sauce, sugar, garlic, ginger and sesame oil into a sauce. Coat the chicken and refrigerate for at least 30 minutes.
2. 2If your rice cakes are hard, soak them in warm water for 10 minutes and drain. Slice the sweet potato thinly so it cooks in the same time as the chicken.
3. 3Heat the oil in a large, deep skillet or cast-iron pan over medium-high heat. Spread the cabbage, sweet potato and onion over the base and pile the chicken and all its sauce on top.
4. 4Cook undisturbed for 3-4 minutes, then start stirring with a spatula. If the sauce starts to stick, add 2-3 tbsp water.
5. 5Add the rice cakes and spring onions and cook for another 10-12 minutes, stirring often. The chicken should be cooked through, the sweet potato tender when pierced and the cabbage soft.
6. 6Bring the pan to the table and eat straight from it. If you like, scatter a handful of grated mozzarella over the top and cover until melted.
7. 7Add the cooked rice, sesame oil and seaweed to the sauce left in the pan. Press and stir for 4-5 minutes until the bottom is lightly crisp, and finish the meal with this fried rice.