Spicy Chicken and Vegetables (Dakgalbi)

Steps

1. Clean and dry the chicken thighs with a paper towel, then remove any bones.
2. Cut the chicken into bite-size pieces.
3. Marinate the chicken by mixing whole milk (2 tablespoons), soy sauce (1 tablespoon), ground black pepper (1/4 teaspoon) in a bowl. Set aside to marinate.
4. Soak the rice cake in cold water if it is not freshly made.
5. Prepare the sauce: Mince garlic (12 cloves) and ginger (about 1 teaspoon). Mix them with soy sauce (2 tablespoons), water (2.5 cups), Korean gochugaru (1/3 cup), rice syrup (2 tablespoons), ground black pepper (about 1/2 teaspoon) in a bowl.
6. Add the prepared vegetables: Cabbage (8 ounces cut into bite-size pieces), onion (4 ounces), carrot, green chili pepper, and sweet potato (3/4 cup).
7. Arrange the ingredients in the dakgalbi pan: Place cabbage on the bottom, followed by onion, carrot, green chili pepper, sweet potato, rice cake, perilla leaves (or basil leaves), chicken, and all of the seasoning sauce.
8. Add 1/2 cup of water to the pan mixture.
9. Cover the pan and cook over medium-high heat for three or four minutes.
10. Stir the ingredients well.
11. Turn down the heat to medium and continue cooking until the chicken is cooked through (approximately 15 minutes total).
12. Serve hot, optionally mixing in kimchi.