Dakgalbi (Poulet épicé sauté)

In a large bowl, mix the gochujang, gochugaru, soy sauce, sugar, rice wine, garlic and ginger into a smooth paste. Add the chicken chunks and massage the sauce into the meat with your hands so every piece is coated, then cover and refrigerate for at least 30 minutes (for the best flavor, leave it 2–4 hours or overnight).

• 800 g chicken
• 4 tbsp gochujang
• 2 tbsp gochugaru
• 2 tbsp soy sauce
• 1 tbsp sugar
• 2 tbsp rice wine
• 4 cloves garlic
• 1 tsp ginger

✅ C'est prêt quand : the chicken is evenly red with marinade and has rested at least 30 minutes

Cut the cabbage into bite-size pieces, slice the sweet potato thinly (about 5 mm) so it cooks through at the same speed as the chicken, slice the onion and cut the spring onions into batons. Tear the perilla leaves. If your rice cake is firm or dried out, soak the slices in warm water for about 10 minutes until soft and pliable.

• 300 g cabbage
• 1 sweet potato
• 300 g rice cake
• 1 onion
• 4 spring onions
• 10 perilla leaves

✅ C'est prêt quand : the rice cake bends easily without snapping and all vegetables are sliced