Chuncheon Dak-galbi (Spicy Stir-Fried Chicken)

How to make it

1. 1

   Trim the fat from the chicken thighs and cut into bite-size pieces.

2. 2

   Make the dak-galbi marinade with 3 tbsp gochugaru, 3 tbsp soy sauce, 3 tbsp cooking wine, 4 tbsp corn syrup, 2 tbsp oyster sauce, 1 tbsp ginger juice, 2 tbsp grated garlic, 3 tbsp gochujang and 2 tbsp curry powder, and marinate the chicken for 20 minutes.

3. 3

   Cut the carrot into half-moons and the potato into 1.5 cm slices.

4. 4

   Halve the sweet potatoes and cut into thick slices; roughly chop the cabbage.

5. 5

   Split the green onion lengthwise and cut into 4–5 cm lengths; slice the red chili diagonally.

6. 6

   Heat 4 tbsp of oil in a pan and put in the chopped cabbage.

7. 7

   Put the marinated chicken on top of the cabbage and leave it until the cabbage wilts slightly.

8. 8

   Once the cabbage has wilted, stir and fry, then add everything except the green onion and red chili and stir-fry.

9. 9

   When the vegetables are cooked, add the green onion and red chili and stir-fry 2–3 minutes more to finish.

   · Curry powder in the marinade adds depth and covers any chicken odor. Marinating the meat for 20 minutes and piling on plenty of cabbage are the keys.

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

• There is little liquid here, so water thins the meat flavor along with the salt. If it is too salty, stretch it with stock only, a little at a time.