Dakgalbi with Sweet Potato and Perilla

⏱ 45 min · Serves 4

Chuncheon's famous spicy chicken stir-fry, made in one big pan: gochujang-slicked thigh meat, sweet potato going soft and caramelised at the edges, cabbage steaming down into the sauce, and a final storm of perilla leaves for that unmistakable minty-aniseed hit. Fakeaway heaven, and the leftovers fry up into kimchi rice the next day.

Per serving: 612 kcal · 40.0g protein · 56.0g carbs · 26.0g fat

Ingredients

• 700g boneless chicken thighs, skin off, cut into 3cm pieces
• 3 tbsp gochujang
• 1 tbsp gochugaru (Korean chilli flakes)
• 2 tbsp soy sauce
• 1 tbsp mirin (or dry sherry)
• 1 tbsp runny honey or rice syrup
• 4 garlic cloves, grated
• 2 tsp grated ginger
• 1 tsp toasted sesame oil
• 1/2 tsp ground black pepper
• 350g sweet potato, peeled and cut into 5mm slices
• 1/4 head green cabbage (about 350g), cut into 3cm squares
• 1 onion, cut into thick wedges
• 2 rice cakes handfuls (150g tteok), soaked 10 min in warm water (optional)
• 2 tbsp neutral oil
• 100ml chicken stock or water
• 20 perilla leaves, stacked and sliced into ribbons
• 3 spring onions, sliced
• 1 tbsp toasted sesame seeds
• Cooked short-grain rice, to serve

Method

1. Mix gochujang, gochugaru, soy, mirin, honey, garlic, ginger, sesame oil and pepper in a bowl. Add the chicken, toss well and leave 15 minutes (or up to overnight in the fridge).
2. Heat the neutral oil in a very large frying pan or shallow casserole over medium-high heat. Add the sweet potato slices in a single layer and fry 3 minutes a side until lightly coloured. Push to the edge of the pan.
3. Tip in the marinated chicken with all its marinade. Spread out and cook 5 minutes without stirring, so the paste catches and caramelises, then turn the pieces.
4. Add the onion wedges, cabbage, drained rice cakes if using, and the stock. Stir everything together, cover and cook 8 minutes.
5. Uncover, raise the heat and stir-fry 5–7 minutes more until the sauce is thick and glossy, the sweet potato is tender and the chicken is cooked through. Taste and add a splash more soy or honey to balance.
6. Kill the heat, scatter over the perilla ribbons, spring onions and sesame seeds and fold through so the leaves just wilt. Serve straight from the pan with bowls of hot rice.