Dak Galbi (Chef Paik's Version)

instructions

1. 1.Make the multi-purpose marinade: in a large bowl, combine the gochujang, brown sugar, coarse chili powder, cooking wine, dark soy sauce, and crushed garlic and mix evenly.
2. 2.Chop the chicken leg into edible sizes.
3. 3.Chop the onion into 2 cm pieces. Cut the potato 1 cm thick and into 1 cm strips.
4. 4.Cut the cabbage into large pieces.
5. 5.Cut the green part of the green onions into 3 cm pieces. Halve the white stalks and cut into 3 cm pieces.
6. 6.Wash the garlic and trim the ends.
7. 7.Trim the shishito stalks and cut them in half. Chop the hot pepper into small pieces.
8. 8.In a large bowl, mix the chicken, potatoes, onions, cabbage, hot pepper, shishito peppers, garlic, and 1 cup of the multi-purpose marinade.
9. 9.Once seasoned evenly, mix in the green onions, then the black pepper and sesame oil.
10. 10.Plate the marinated chicken and sprinkle with ground sesame seeds.
11. 11.In a frying pan, add the marinated mix and cook slowly over medium heat.
12. 12.When the marinade starts to burn, add water and stir-fry.
13. 13.Use scissors to cut large pieces of chicken into bites.
14. 14.Taste, then add the rice cake and cook.
15. 15.Parboil the udon in boiling water, drain well, and stir-fry it with the chicken to finish.