Dakgalbi
"This beloved Korean stir-fried chicken dish is spicy, sweet, aromatic, and comforting—and it comes together in a few easy steps and one pan. Eaten as ssäm, you can compose your own perfect bite of chicken, sweet potato, rice cake, and cabbage, all wrapped up in lettuce...."
INGREDIENTS
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¼ medium white onion
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1 1" piece ginger
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3 garlic cloves
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5 Tbsp. gochujang (Korean hot pepper paste)
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3 Tbsp. unseasoned rice wine or dry sherry
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2 Tbsp. raw or light brown sugar
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2 Tbsp. soy sauce
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1 Tbsp. gochugaru (Korean red pepper powder)
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1 tsp. mild Korean curry powder (preferably Ottogi; optional)
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1 lb. skinless, boneless chicken thighs and/or chicken breasts
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¼ small green cabbage
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1 small sweet potato (about 4 oz.)
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20 perilla, shiso, or Thai purple basil leaves, divided
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18 fresh or frozen rice cakes, preferably cylindrical shaped
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½ tsp. plus 3 Tbsp. extra-virgin olive oil or vegetable oil
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Ssamjang and kimchi (for serving)
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12 lettuce leaves (for serving)
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