Korean Dak Galbi-Style Spicy Chicken with Rice Cakes

Method

1. 1

   Mix the gochujang, gochugaru, soy sauce, honey, garlic and ginger in a bowl. Toss the chicken in half the sauce.

2. 2

   Heat the oil in a frying pan or wok over medium-high heat, add the chicken and stir-fry for 5–6 minutes until browned and nearly cooked through.

3. 3

   Add the cabbage and carrot and stir-fry for 2–3 minutes until starting to soften.

4. 4

   Add the rice cakes, remaining sauce and a splash of water, and cook for 4–5 minutes, stirring, until the rice cakes are soft and the chicken is cooked through.

5. 5

   Taste and adjust the seasoning.

6. 6

   Scatter with spring onion to serve.