Dalkgalbi

• servings: 4
• active time: 30 minutes
• total time: 30 minutes

Ingredients

500g king oyster mushrooms, sliced into strips

1/2 medium sweet potato, cut into long thick sticks

(like English chips)

1/2 small carrot, diagonally sliced

1/4 (320g) small cabbage, shredded

10 Korean perilla leaves, thinly sliced

175g or 6 oz ddeok Korean rice cakes pieces, fresh or

pre-made (soak in water for ten minutes if using

pre-made)

2-3 tbsp cooking oil

3 Tbsp gochujang (Korean chili paste)

2 Tbsp rice wine

Sauce:

1 Tbsp gochugaru (Korean chili flakes)

1 Tbsp soy sauce

1 Tbsp raw sugar

1 Tbsp minced garlic

1 tsp minced ginger

1 tsp Korean curry powder

1/2 small onion, grated or minced

A few sprinkles of ground black pepper

Directions

Combine all the marinade ingredients in a bowl and mix them well. Pour the sauce over the mushrooms and marinate for at least 30 mins to 4 hours.

Preheat a large cast iron skillet on medium high heat and add some cooking oil. Put all the vegetables and rice cakes into the skillet and add the mushrooms on top. Cook them on medium high heat for 3-4 mins.

Then reduce the heat to medium to medium low and cook further until all is cooked (about 10 - 15 mins). Stir often. Top with cheese and let melt.

Serve with white rice, perilla leaves, or ssamjang (Korean BBQ dipping sauce).

Restaurants often serve this on a portable gas burner and you eat as it cooks. After you finish most of the food, add noodles or rice, a dash of sesame oil, and seaweed or kimchi and stir fry!