• Chicken thigh (cut into bite-sized pieces)3 pieces
• Cabbage (roughly chopped)1/2 head
• Sweet potato (cut into 5mm thick strips)1
• Carrot (same cut as sweet potato)1
• Onion (cut into 8 wedges)1
• Melting cheeseas much as you like
• ●Sake (or mirin)2 tbsp
• ●Sugar1 tbsp
• ★Gochujang2+ tbsp
• ★Soy sauce2+ tbsp
• ★Minced garlic1 clove
• ★Minced ginger1 clove
• ★Gochugaru (Korean red chili flakes)about 2 tbsp

1. 1

   Mix ●sake (2 tbsp) and ●sugar (1 tbsp), then marinate the 3 chicken thighs. After a while, add all the ★ seasonings and rub well into the chicken.

2. 2

   Brush sesame oil on a hot plate and arrange the sweet potato (1) and carrot (1) on the bottom. Place the onion (1) and cabbage (1/2 head) on top, then finish with the marinated chicken on top.

3. 3

   Cook while stirring on medium heat (160-170°C), watching carefully to prevent burning. Once everything is cooked through, create a space in the center and add the melting cheese to your liking.

4. 4

   Watch as the cheese melts, then toss everything together and finish.

You can add other vegetables like eggplant or tteokbokki to suit your taste. Be sure to manage the temperature carefully while cooking to avoid burning. It pairs beautifully with rice, and you can also finish it fried-rice style with the sauce. The spice level can be adjusted by the amount of gochugaru you use.

• Calories550 kcal
• Protein30 g
• Fat23.8 g
• Carbs37.5 g
• Sodium2.1 g