One-pan dak-galbi (spicy chicken stir-fry)

Dak-galbi comes from Chuncheon, where it is cooked on huge iron griddles at the table. At home, a wide frying pan does the job: chicken thigh in a sweet-spicy gochujang marinade, cooked down with cabbage, sweet potato and chewy rice cakes. Use thighs rather than breast, as they stay juicy through the longer cooking. When the chicken is nearly finished, finish the meal the Chuncheon way: stir leftover rice into the last of the sauce with a little seaweed and fry it until crisp on the bottom.