Ingredients (serves 4):
- 1-1/2 lb. chicken thighs
- 1 cabbage
- 1 small Asian red skin sweet potato
- 3 carrots
- 1 onion
- 8 oz. tteok (cylinder shaped Korean rice cakes)
- 12 oz. shredded mozzarella cheese
- 2 Tbsp. vegetable oil
- 4 Tbsp. gochujang (Korean red chili pepper paste)
- 1-1/2 Tbsp. soy sauce
- 1 Tbsp. garlic, grated
- 1 Tbsp. ginger, grated
- 1 Tbsp. Korean red chili pepper powder, or cayenne pepper (adjust to your taste)
- 1 Tbsp. mirin (sweet rice wine)
- 2 Tbsp. Korean malt syrup or light corn syrup
- 1 tsp. sugar
- 2 tsp. dark sesame oil
Optional sides and condiments:
- Cooked white rice
- Red leaf lettuce
- Kkaetnip (Korean perilla leaves)
*This recipe was developed for Gourmet Sizzler® Electric Griddle (EA-DCC10). Adjustments may be necessary when using other models.
Cut chicken thighs into bite-sized pieces.
In a medium bowl, place all the sauce ingredients and mix well.
Add chicken pieces to the bowl and mix with sauce. Cover with plastic wrap and allow chicken to marinate in the refrigerator while preparing for other ingredients or marinate overnight.
Cut cabbage into bite-sized pieces. Peel sweet potato and slice into quarter inch thick half moons. Peel onion and dice into medium sized pieces. Julienne the carrots. Rinse the rice cakes.
Turn on the Gourmet Sizzler® Electric Griddle, set to 350ºF, add oil and all vegetables onto the griddle.
Add rice cake and chicken with marinated sauce on the top of vegetables. Place the lid and cook for 3 minutes. Open the lid, stirring occasionally and cook for another 5 minutes or until the sweet potato are soft.
Reduce heat to “KEEP WARM.” Make space at the center with a spatula and add the cheese. Cover with the lid and let stand for 1-2 minutes to allow the cheese in center to melt.
Eat directly from the griddle. Wrap with kkaetnip (perilla leaves), lettuce leaves and/or eat with rice.