Target: 6 × 4 inches · landscape

Korean Dakgalbi

50 min · 4 servings

Ingredients

□ 1 1/2 lb boneless skinless chicken thighs, sliced

□ 1/2 small green cabbage

□ 1 medium sweet potato

□ 1 large onion

□ 4 scallions

□ 3 tbsp gochujang

□ 3 tbsp soy sauce

□ 4 garlic cloves

□ 1 tbsp ginger

□ 2 tsp sesame oil

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□ 1 tbsp rice vinegar

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□ 2 cups cooked steamed rice

□ 1 English cucumber

□ 2 tbsp rice vinegar

□ 1 tsp sugar

□ 1/2 tsp salt

□ 10 oz spinach

□ 1 tsp sesame oil

□ 1 tsp soy sauce

□ sesame seeds

□ Shiso leaves or extra scallions, optional

1. Mix balanced gochujang sauce; coat chicken with half and reserve the rest.

2. Make cucumber salad and sesame-seasoned spinach.

3. Cook vegetables, chicken, and sauce in a skillet or Dutch oven until 165 F and glossy.

4. Serve with rice and the banchan sides.

Cook’s note: A Dutch oven or wide skillet replaces a tabletop grill; stir often so the sauce reduces evenly.