Mild Korean Soy Dakgalbi with Vegetables (2 Servings)

Slice cabbage into 3 cm strips, onion and carrot thinly, and green onion diagonally. Keep raw chicken separate from vegetable utensils.

Cut chicken into bite-sized pieces without rinsing. Coat with 1.5 tbsp soy sauce, 2 tsp sugar, 2 tsp garlic and 1 tsp sesame oil.

Soak firm rice cakes briefly according to their packaging and drain; leave soft ones as they are.

Heat 1 tsp oil in a pan over medium heat; spread chicken and turn for about 4–5 minutes until surfaces look opaque.

Add cabbage, onion, carrot, rice cakes and 4 tbsp water. Cover and cook on medium-low, stirring to avoid scorching, until vegetables and cakes soften.

Uncover, add green onion and evaporate excess liquid. Use a food thermometer to check the thickest chicken piece reaches at least 74°C (165°F); cook longer if needed.

Serve immediately with rice. Refrigerate leftovers in shallow containers at 4°C or below within 2 hours; reheat to 74°C.