Dakgalbi

Ingredients

• 700g chicken thigh, cut into 3cm pieces
• 150g gochujang (Korean red chili paste)
• 45ml soy sauce
• 30ml rice vinegar
• 20ml sesame oil
• 20g brown sugar
• 4g garlic, minced
• 3g fresh ginger, minced
• 200g Korean sweet potato (goguma), julienned
• 150g scallion (white and light green), cut into 5cm pieces
• 60g cashew nuts, dry-roasted
• 15ml vegetable oil
• 3g Tellicherry black pepper, freshly ground
• 15g sesame seeds (white, toasted)

Method

1. 1
   Combine gochujang, soy sauce, rice vinegar, sesame oil, brown sugar, garlic, and ginger in a bowl; set aside.
2. 2
   Heat vegetable oil in a large cast-iron skillet or wok over high heat until wisps of smoke appear.
3. 3
   Add chicken pieces, sear 4 minutes without stirring until caramelized on one side, then toss and cook 3 minutes more until cooked through (internal temp 72°C).
4. 4
   Pour gochujang sauce over chicken, toss to coat evenly, add sweet potato and scallion, and cook 3 minutes, stirring frequently until potatoes are tender-crisp and sauce clings to ingredients.
5. 5
   Season with black pepper, plate in a cast-iron stone bowl (dolsot) or on a platter, top with toasted cashews and sesame seeds, serve immediately with steamed rice.