A highly interactive, spicy stir-fry. Chunks of chicken marinated in a fierce gochujang sauce are cooked rapidly on a massive flat iron pan with sweet potatoes, cabbage, and rice cakes, creating a caramelized, spicy, sticky masterpiece.
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The Marinade. In a large bowl, combine the gochujang, gochugaru, soy sauce, curry powder, minced garlic, and a touch of sugar. Massage this intense, fiery paste into the chicken thighs. for at least 30 minutes .
The Setup. Heat a very large, heavy skillet or a specialized dakgalbi pan over medium-high heat. Add a splash of oil.
The . Place the chicken in the center, surrounding it with the hard vegetables (sweet potatoes) and the dense rice cakes.
The Sizzle. As the pan heats up, the marinade will begin to sizzle and caramelize. Continuously the ingredients, keeping them moving to prevent the sugars in the gochujang from burning.
The Cabbage. Once the chicken is 80% cooked and the sweet potatoes are softening, add the huge pile of cabbage. The water released by the cabbage will deglaze the pan. Stir aggressively until the cabbage wilts into a spicy, sticky glaze. Serve hot from the pan.
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