Steps

1. Cut 300g chicken thigh into bite-sized pieces.
   🕒 01:58
2. In a bowl, combine 3 tbsp gochujang, 3 tbsp cooking sake, 1.5 tbsp soy sauce, 1.5 tbsp sugar, grated garlic (1 clove equivalent), and grated ginger (1 clove equivalent). Mix well to make the sauce.
   🕒 03:00
3. Add the cut chicken thigh to the prepared sauce, mix to coat, and let it marinate for a while.
   🕒 03:11
4. Thinly slice 1/2 onion.
   🕒 03:46
5. Roughly chop 1/4 small head of cabbage and wash it thoroughly.
   🕒 03:52
6. Slice 1 small sweet potato into rounds and soak them in water to prevent discoloration and remove excess starch.
   🕒 04:11
7. Heat 1 tbsp sesame oil in a frying pan.
   🕒 04:42
8. Drain the water from the sweet potato and add it to the frying pan. Stir-fry.
   🕒 04:57
9. Add the onion and stir-fry.
   🕒 05:03
10. Place the washed cabbage generously on top of the stir-fried vegetables.
    🕒 05:10
11. Place the chicken thigh, drained of excess sauce, on top of the cabbage.
    🕒 05:30
12. Cover with a lid and steam-fry. [This is the trick!] By placing the sauced chicken on top of the vegetables, it cooks evenly without burning, resulting in a moist and tender texture.
    🕒 05:57
13. Once everything is cooked through, add the remaining sauce to the frying pan.
    🕒 06:26
14. Stir to coat the ingredients with the sauce while allowing some of the liquid to evaporate.
    🕒 06:48
15. In a small pot, tear and add sliced melty cheese.
    🕒 07:53
16. Cover with a lid and heat until the sliced cheese melts to create a cheese sauce.
    🕒 08:24
17. Chop 5-6 shiso leaves.
    🕒 08:29
18. Plate the stir-fried dakgalbi, pour the prepared cheese sauce over the top, and sprinkle with the chopped shiso leaves.
    🕒 09:03