Dakgalbi

Method

1. Cut the chicken thigh into bite-sized pieces, slice the cabbage into rough strips, dice the onion, and cut the zucchini into half-moon pieces.
2. In a bowl, combine the gochujang with the chicken thigh pieces and toss thoroughly to coat, then let the mixture marinate for at least 10 minutes of the 17-minute prep time.
3. Heat a large cast-iron skillet or heavy pan over medium-high heat until smoking, then add the marinated chicken thigh pieces and sear for about 7 minutes, stirring occasionally, until lightly charred on the edges.
4. Add the cabbage, onion, and zucchini to the skillet and stir-fry everything together over medium heat, folding the vegetables through the gochujang-coated chicken continuously.
5. Reduce the heat to medium-low and continue to stir-fry and simmer the dakgalbi for a further 25 minutes, pressing the ingredients against the hot surface occasionally to develop caramelized edges and ensure the chicken is fully cooked through.
6. Check that the chicken thigh pieces are cooked through with no pink remaining, the cabbage is wilted and tender, and the zucchini is soft but still holding its shape before removing from the heat.
7. Serve the dakgalbi directly from the skillet, divided equally among 3 portions.