Spicy Chicken and Vegetables (Dakgalbi)

Steps

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1. 1
   Prepare one pound of chicken thighs by patting dry with paper towels, removing bones, and cutting into bite-sized pieces.
   ▶ ≈0:59
2. 2
   Place chicken in a bowl, add milk, soy sauce, and black pepper, mix well and set aside to marinate.
   ▶ ≈2:15
3. 3
   Soak rice cake in cold water and set aside.
   ▶ ≈2:44
4. 4
   Make the sauce by mincing 12 garlic cloves and 1 teaspoon of peeled ginger together.
   ▶ ≈3:38
5. 5
   Add minced garlic and ginger to a bowl, then add soy sauce, water, gochugaru, rice syrup, and black pepper, mix well.
   ▶ ≈4:12
6. 6
   Prepare vegetables by cutting cabbage into bite-sized pieces, peeling and chopping onion, carrot, green chili, and sweet potato into appropriate sizes, and harvesting perilla leaves.
   ▶ ≈5:23
7. 7
   Arrange cabbage on the bottom of the pan, then layer onion, carrot, green chili, sweet potato, rice cake, and perilla leaves on top.
   ▶ ≈6:50
8. 8
   Place the marinated chicken on the vegetables, pour the prepared sauce and an additional half cup of water over everything.
   ▶ ≈8:45
9. 9
   Cover with a lid and cook over medium-high heat for 3 to 4 minutes.
   ▶ ≈9:10
10. 10
    Open the lid and stir everything together, reduce heat to medium, and continue cooking for about 15 minutes until chicken is tender and vegetables are cooked through. Optionally add chopped kimchi for extra flavor.
    ▶ ≈9:22
11. 11
    Serve in bowls and enjoy with rice.
    ▶ ≈12:48