Recipe in collaboration with Korean food content creator… Tebi Kim!
Instagram : @hamsikdang
TikTok : @Hamsikdangbcn
– 650g chicken thighs
– 250g onions
– 350g cabbage
– 100g leek
– 5 tablespoons of soy sauce
– 2 tablespoons of gochujang
– 3 tablespoons of mirin (or white wine)
– 2 tablespoons of sugar
– 2 tablespoons of minced garlic
– 1 tablespoon of curry powder
Cut the chicken thighs into small pieces.
In a bowl, mix gochujang, Korean soy sauce (ganjang), mirin, minced garlic, sugar, and a tablespoon of curry powder—this last one is key to the flavor.
Marinate the chicken with the sauce. You can cook it right away, but letting it rest for an hour improves the taste.
Cut the vegetables into bite-sized pieces. Use cabbage and onion as a base, and optionally add sweet potato, carrot, or leek.
In a pan, heat a little oil, add the vegetables, and place the marinated chicken on top.
Cover and cook over medium heat for 5 minutes, until the vegetables release some moisture.
Turn the heat to high and stir-fry everything for another 5 minutes, mixing well until the sauce reduces.
Make a space in the center of the pan, add plenty of cheese, and let it melt—either by covering the pan or using a blowtorch.
