Directions
- 1Cut the chicken into small pieces.
- 2In a bowl, mix the chicken with 1 Tbsp gochujang, a dash of black pepper, 1 Tbsp gochugaru, 1 Tbsp soy sauce, 1 Tbsp honey, 1 Tbsp sesame oil, 1 Tbsp mirin, a tiny curry block, and 1 tsp minced garlic.
- 3Cut the cabbage, Korean sweet potato, red onion, green onion, and perilla leaves into bite-sized pieces.
- 4Heat oil in a frying pan and stir-fry the chicken until cooked.
- 5Add all the chopped vegetables and a handful of rice cakes to the pan. Cook until the sweet potato is cooked through.
- 6Mix in the perilla leaves and cook until everything is well combined.
- 7Serve hot and sprinkle with sesame seeds.
Ingredients
- 1 Tbsp gochujang
- 1 Dash black pepper
- 1 Tbsp gochugaru
- 1 Tbsp soy sauce
- 1 Tbsp honey
- 1 Tbsp sesame oil
- 1 Tbsp mirin
- 1 tiny curry block
- 1 tsp minced garlic
- 0.5 lb chicken thigh
- 1 cabbage
- 1 Korean sweet potato
- 1 red onion
- 1 green onion
- 1 handful perilla leaves
- 1 handful rice cakes
Equipment
knifebowlspatulafrying panmeasuring spoons
Related recipes
Crockpot Mongolian Beef & Noodles
Japanese · Dinner
Dump & Bake Ramen
Japanese · Dinner32m
Crockpot Honey Garlic Chicken and Noodles
Japanese · Dinner
Crockpot Beef Ramen
Japanese · Dinner
Teriyaki Chicken Veggie Rice Bake
Japanese · Dinner45m
Chicken and Japanese Cucumber Salad Meal Prep
Japanese · Dinner
Teriyaki Ground Beef & Broccoli
Japanese · Dinner20m
Chicken Katsu
Japanese · Dinner
Lazy Ramen
Japanese · Dinner
Peanut butter noodles
Japanese · Dinner15m
Honey Garlic Salmon Bowls with Creamy Sriracha
Japanese · Dinner
High-Protein Spicy Salmon/Crab Sushi Bake
Japanese · Dinner