Preparation

Before you start cooking, make sure to have all ingredients prepped and ready to facilitate a smooth cooking process. This includes:

Cutting the chicken into bite-sized pieces.
Slicing the cabbage, onion, and carrot into thin strips.
Peeling and cutting the sweet potato into thin rounds.
Mincing the garlic and ginger.

Marinating the Chicken

To make the marinade, combine the gochujang, soy sauce, honey, garlic, and ginger in a large bowl. Add in the gochugaru, a splash of sesame oil, and mix thoroughly. Once combined, immerse the chicken pieces into this marinade, ensuring each piece is evenly coated. Allow the chicken to marinate for at least 30 minutes — or for best results, overnight in the fridge.

Cooking Process

Setting Up the Grill

In traditional Dakgalbi preparation, a large, round griddle is used. If you have access to one, heat it over medium-high heat. If not, a large, flat skillet will suffice. The key is to maintain a hot surface to achieve the perfect char and caramelization.

Preparing the Stir-Fry

Add a couple of tablespoons of sesame oil to the heated surface. Begin by cooking the marinated chicken, stirring occasionally to ensure even cooking. As the chicken nears full doneness, incorporate the sliced sweet potato, cabbage, carrot, and onion. Continue to stir-fry until the vegetables are tender yet crisp, and the chicken is fully cooked.

Add the Rice Cakes

Finally, stir in the rice cakes (tteokbokki). Allow the rice cakes to cook for about 5-7 minutes or until they become soft and chewy. Everything should now b