Dakgalbi is a popular Korean chicken stir-fry made with chicken thigh, cabbage, rice cake, and sweet potato in a gochujang based spicy sauce. The city of Chuncheon is famous for this Korean spicy chicken recipe
To make the dakgalbi sauce, combine all the sauce ingredients in a small bowl.
For stir-frying dakgalbi
Toss the chicken pieces with 1/2 the sauce in a mixing bowl and set aside.
Soak rice cakes in water for 10 minutes and drain.
Drizzle oil in a cast iron skillet, spread the chicken and top with vegetables (only 1/2 the amount of perilla leaves) and rice cakes. Drizzle the remaining sauce over and bring the skillet over med-high heat.
When it starts to make a loud sizzling sound, begin tossing everything to combine. Stir-fry until chicken is fully cooked, and the rice cakes and sweet potato are tender, about 6-7 minutes. If your food seems to be sticking too much to the skillet, add 2-3 tablespoons of water to create steam to release the sauce on the skillet and to cook evenly.
Add the remaining perilla leaves toward the end of stir-frying. Sprinkle with toasted sesame seeds and serve immediately when it is hot.
To make fried rice
After finishing dakgalbi, turn the heat back on to medium heat. Drizzle 1 tablespoon of oil to the dakgalbi skillet with the remains, add the cooked rice and start stir-frying to coat the rice with the sauce residue remaining in the skillet. Add soy sauce and gochujang and mix.
Press the rice gently to the bottom of skillet and let them crisp up for 1-2 minute over low heat.
When the rice sticks to the skillet and become golden crisp, drizzle sesame oil and sprinkle crumbled seaweed and toasted sesame seeds, and toss. Serve immediately.