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Prep time: 5 minutes

Cook time: 15 minutes

Total time: 20 minutes

Servings: 4


-1 tb/ 500g chicken breast or thighs

-1/2 small carrot, sliced

-1/2 small onion, thinly sliced

-3 stalks green onion, chopped

-small cabbage, shredded

-parilla leaves, to wrap with

Marinade sauce

-3 tbsp/ 45 ml gochujang

-2 tbsp/30 ml mirin or rice vinegar

-1 tbsp/ 30 ml sesame oil

-1 tbsp/ 15 ml gochugaru

-1 tbsp/ 15ml soy sauce

-1 tbsp/ 15 ml sugar

-1 tbsp/ 15 ml minced garlic

-1 tsp/ 5 ml minced ginger

-1/2 small onion, minced


  1. Make the marinade first by mixing together the gochujang, garlic, soy sauce, rice wine, sesame oil, gochugaru, sugar, and ginger in a medium bowl. Mix to incorporate. Add the diced chicken and stir well to make sure every piece is coated. Set it aside in the fridge for at least an hour or overnight.

  2. When you're ready to cook: heat oil in a large pan over a medium-high heat. Carefully add the marinated chicken and stir. Add the cabbage, onion, and carrots and let them cook. Stir occasionally. Let it cook for 3 minutes, then reduce the heat and stir fry until cooked thoroughly.

  3. Keep an eye on the ingredients and stir regularly to make sure they don't stick to the bottom. After about 6 minutes, stir to see if the sauce has thickened and add the roughly chopped green onions and stir.

  4. Once the chicken is cooked through, serve with rice and parilla leaves to wrap. You can add cheese to make it even better. Enjoy!

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