Instructions

1. 1

   Cut chicken thigh into bite-size pieces and marinate with gochujang, chili flakes, soy sauce, and sugar for 10 minutes.

2. 2

   Slice cabbage and onion thickly, and cut sweet potato into 0.5 cm slices.

3. 3

   Heat a pan over medium heat and stir-fry the marinated chicken until the surface is lightly cooked.

4. 4

   Add sweet potato and onion for 3 minutes, then add cabbage and cook until softened.

5. 5

   Add rice cakes with 60 ml water and stir for 4 more minutes to prevent sticking.

6. 6

   Finish by adding perilla leaves and stir-fry for 30 seconds to keep their aroma.

Tips

Nutrition (per serving)