Dakgalbi Rosé Braised Chicken

Cut the chicken into bite-sized pieces and prepare the onion, potato, carrot, and green onion.

Season the chicken with salt and pepper.

Add cooking oil to a pan, sauté minced garlic, then add the chicken and cook until golden brown.

Add the prepared vegetables, rice cakes, and mushrooms, and stir-fry together.

Add gochujang (Korean chili paste), gochugaru (red pepper flakes), soy sauce, sugar, rosé sauce (cream + tomato sauce), and milk, then mix well.

Pour in enough water to cover the ingredients and bring to a boil.

Simmer on medium heat until the sauce thickens.

Top with mozzarella cheese and cook until the cheese melts, then serve.