Maggie Perkins, home in Traverse City for the summer after teaching English to kindergarten students in Gangneung, South Korea, for a year, shared this favorite recipe with her family. She said the Korean chili paste is available at Meijer.
(Spicy Chile Chicken)
1 T. vegetable oil
1 lb. skinless, boneless chicken, cut into 2-inch pieces
1 yam, peeled and cut into thin strips about 2 inches long
1 small onion, cut into 1-inch cubes
1 zucchini, cut into 1-inch cubes
1/4 head cabbage, cut into 1 inch-cubes (about 2 c.)
2 cloves garlic, sliced
1 green onion, cut into 2-inch lengths
3 T. Korean chile paste
1 t. soy sauce
1 t. sugar
Heat the oil in a large skillet or wok over high heat. Add the chicken. yam, onion, zucchini, cabbage and garlic and stir-fry until the chicken is cooked through and the vegetables begin to brown, 15 to 20 minutes. Add the green onion, chile paste, soy sauce and sugar and cook for a couple of minutes. Serve immediately with hot rice.