2 small chicken ( 2 cornish hen or 1 regular size chicken)
1 yam, sliced thinly
3 green onions, sliced
1 onion, sliced
1/4 cabbage, chop into bite size
1/2 carrot, thinly sliced
2 oz ga rae ddeok (plain rice cake, oval or tubular shape)
yang nyeom jang : 4 tablespoons go choo jang (Korean chili paste)
2 tablespoons go choo ga roo (Korean chili powder)
1 tablespoon minced garlic
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon sugar
1 teaspoon honey
1/2 teaspoon pepper
1 cup left over rice(optional)
Wash, drain, and cut up chicken into pieces.
To cook evenly, give some slits.
Since we cook the chicken with vegetables at the same time,
I find small chicken pieces work better.
Mix ingredients of yang nyeom jang(spice mix).
Marinate chicken briefly (5-10 minutes).
Place one layer of the chicken on a big shallow pan, add vegetables.
Put on a table top grill on a high heat, cook for about 10 minutes with stir.
Reduce heat to low.
Usually vegetables done first, so start eating those.
The flesh of chicken will get opaque when it’s done.
After finish having all meat, if veges are left, add cooked rice and pan fry it.
Add salt and pepper if needed.