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RECIPE: http://seonkyounglongest.com/dakgalbi

Portable Gas Stove http://amzn.to/2pO3wj1
Paella Pan http://amzn.to/2oyQEeU
Korean Wild Sesame Leaves http://amzn.to/2opVvUs

Dakgalbi
Serves 8

Ingredients
For the Sauce
1 1/2 Tbsp gochujang, Korean red pepper paste http://amzn.to/1MHzrLv
1 Tbsp sesame oil
1 Tbsp honey
2 Tbsp Gochugaru, Korean red flakes http://amzn.to/1ovcH6U
2 Tbsp mirin (Seasoned rice wine), regular rice wine or dry white wine
1 Tbsp soy sauce
1/2 tsp grated ginger
7 to 9 cloves garlic, grated

1 lb. boneless skinless chicken thighs, cut into one bite size
1lb. boneless skinless chicken breast, cut into one bite size
6 to 8 oz green cabbage, cut into one chunks (approximately 1 1/2 cup)
1 medium onion, cut into chunks
1 medium sweet potato, cut into 2 inch long 1/.2 inch thick strips
1 smedium carrot, cut in halves, sliced
3 green onions sliced
Handfull tteok, Korean rice cake, optional
1 bunch wild sesame leaves, cut into long thin strips (You can substitute to basil)
2 Tbsp cooking oil
Extra sesame oil and seeds for serving

For fried rice
2 cups cold rice
1/4 cup chopped green onion (approximately 2 to 4 green onions)
1/2 cup chopped kimchi
2 Tbs tobiko, flying fish row, optional
1/4 cup Korean seasoned dried seaweed or furikake
1 Tbsp sesame oil
3 eggs, beaten, optional