Dak-Galbi (Spicy Korean Stir-Fried Chicken with Sweet Potato and Kale)

In a small bowl, whisk together gochujang, a touch of soy sauce, grated ginger, and minced garlic to create the marinade. Toss the diced chicken breast in this mixture and let it sit for at least 15 minutes.

Heat a large heavy-bottomed wok or skillet over medium-high heat. Add the sweet potato cubes with a splash of water and cover to steam-cook until tender, about 6-8 minutes.

Remove the lid and let the water evaporate. Increase the heat, add the chicken, and stir-fry vigorously until the meat is cooked through and the edges begin to caramelize and turn a deep, vibrant red from the sauce.

Fold in the chopped kale and continue to stir-fry for 2 minutes until the leaves are bright green and just wilted.

Serve immediately over a portion of warm steamed white rice. Garnish with toasted sesame seeds and a few extra scallions if desired.