Korean Dakgalbi (Spicy Stir-Fried Chicken) | Marion's Kitchen

Ingredients

• 2 cups finely shredded cabbage
• ½ small onion, cut into wedges
• 1 small sweet potato, peeled, cut into wedges
• 500g (1 lb) chicken thigh pieces, cut into thin strips
• 2 spring onions (scallions), sliced into batons
• lettuce leaves, to serve
• steamed rice, to serve
• kimchi, to serve
• finely sliced nori seaweed sheets, to serve
• ½ small onion, roughly chopped
• 4cm (1.5”) piece, ginger, peeled, roughly chopped
• 3 garlic cloves, roughly chopped
• 1 tbsp gochugaru*
• 3 tbsp Chinese Shaoxing wine
• 2 tbsp brown sugar
• 2 tbsp soy sauce
• 1 tsp curry powder