Spicy chicken and vegetables (Dakgalbi: 닭갈비)

Pat 1 pound of chicken thighs dry with a paper towel.

Remove the bones from the chicken thighs and cut the boneless chicken into small, bite-sized pieces.

Place the chicken in a bowl and add milk, soy sauce, and ground black pepper to marinate. Mix well and set aside.

Soak 1 cup of sliced rice cakes in cold water.

Mince 12 garlic cloves and about 1 teaspoon of ginger.

In a bowl, combine the minced garlic and ginger with soy sauce, water, Korean hot pepper flakes, rice syrup, and ground black pepper to make the seasoning sauce.

Cut cabbage, onion, carrot, green chili pepper, and sweet potato into bite-sized pieces.

Layer the cabbage, onion, carrot, green chili pepper, and sweet potato in a large pan.

Add the soaked rice cakes and about 15 perilla leaves on top of the vegetables.

Place the marinated chicken over the vegetables and pour the seasoning sauce evenly over everything.

Cover the pan, turn the heat to medium-high, and cook for 3-4 minutes until it starts to steam.

Open the lid, turn the heat down to medium, and stir everything together to combine.

Cover and continue cooking for about 15 minutes total, stirring occasionally, until the chicken and vegetables are fully cooked.

Once cooked, add some chopped kimchi and stir for another minute.

The dakgalbi is now ready to serve and enjoy.

After eating most of the dakgalbi, leave some sauce and ingredients in the pan. Add a bowl of cooked rice.

Stir-fry the rice with the leftover sauce. Add some chopped kimchi and continue to stir-fry until everything is well mixed.

Enjoy the delicious fried rice.