- 1 tablespoon vegetable oil
- 2 pounds skinless, boneless chicken breast halves, cut into bite-size pieces, or more as needed
- 1/4 cup gochujang (Korean hot pepper paste)
- 2 tablespoons soy sauce
- 2 tablespoons gochugaru (Korean red pepper flakes)
- 1 tablespoon mirin (Japanese sweet wine)
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground ginger
- 2 cups Korean-style glutinous rice cakes (tteok)
- 1/4 large head cabbage, sliced into strips
- 1 sweet potato, sliced into rounds
- 1/2 onion, chopped
- 3 scallions, sliced into 1-inch pieces, divided
- 4 leaves perilla leaves, sliced, or to taste
- 1/2 cup water
- 1 tablespoon sesame seeds
- Heat oil in a large nonstick saucepan. Add chicken pieces; cook and stir until nearly opaque, 4 to 7 minutes.
- Combine gochujang, soy sauce, gochugaru, mirin, brown sugar, sesame oil, garlic, black pepper, and ginger in a bowl. Add to the saucepan with the chicken. Cook and stir until chicken pieces are browned and well coated, 3 to 5 minutes.
- Stir rice cakes, cabbage, sweet potato, and onion into the skillet with the chicken mixture. Cook until sweet potato changes color, about 10 minutes. Add 2 to 2 1/2 scallions and perilla leaves. Cook until wilted, about 3 minutes. Add more water if sauce seems to be drying up. Garnish with remaining scallions and sesame seeds.
04/11/2018
recipepes.com
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455 calories
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