Recipe: Extreme Pepper Chicken Stir Fry

INGREDIENTS

1 1/4

lbs chicken thighs, cut into bite sized pieces

Marinade:

2 tbsp

chopped garlic

1 tbsp

chopped ginger

3 tbsp

gochujahng Korean chili pepper paste)

2 tbsp

soy sauce

2 tbsp

sake

2 tbsp

honey

to 2 tablespoons ground Korean chili pepper (more pepper, more spicy) (gochugaroo)

1 tsp

curry powder

1 tsp

sesame oil

1/2 tsp

black pepper

Vegetables:

3 tbsp

oil

1/2

of a head of cabbage, roughly cut

1/2

of a medium onion, diced

Korean sweet potato, peeled and cut into ½ inch thick slices

jalapeno, sliced into rounds

Additional Ingredients:

1/4 lb

Korean rice cakes (the stick kind) (If they were frozen, soak in water for at least 30 minutes to

soften up)

scallions, cut into 2 inch pieces

sesame seed as garnish