Step 1

Prepare ingredients - Soak the rice cakes in water while preparing the rest.

Step 2

Make the sauce - Combine all the sauce ingredients in a bowl and mix well.

Step 3

Marinate the chicken - Chop the chicken into bite-sized pieces.

Step 4

Add the chicken to the sauce and let it marinate for at least 1 hour (less time is okay, but 1 hour is best) (Note 3).

Step 5

Chop vegetables - Chop the cabbage, sweet potato, onion, green onion and kkaennip leaves.

Step 6

Cook dakgalbi - Heat some cooking oil in a large pan over medium heat. Add the sweet potato, cabbage, and onion to the pan. After 2-3 minutes, add the chicken, rice cakes, and green onions. Cook for 8-10 minutes, or until the sweet potatoes, cabbage, and chicken are almost done. Add the kkaennip leaves and cook for another 1-2 minutes (Note 4).

Step 7

Create space in the center of the pan and add the mozzarella. Lower the heat to medium, cover the pan with a lid, and let the cheese melt.

Step 8

Sprinkle with dried parsley.

Step 9

Serve - Serve hot, but save some leftovers to make fried rice (a common practice in Korean restaurants).

Step 10

Make fried rice (optional) - In a bowl, combine cold rice, sesame oil, salted seaweed, and green onion. Heat the pan on high, add the mixture to the leftover chicken, and sauté for about 3 minutes. Add mozzarella on top or mix it in.