Directions
- 1Cut the chicken into small pieces.
- 2In a bowl, mix the chicken with 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, and 1 tsp minced garlic.
- 3Cut the vegetables into bite-sized pieces.
- 4Heat some oil in a pan and stir-fry the chicken.
- 5Add the vegetables and rice cakes.
- 6Cook until the sweet potatoes are cooked through.
- 7Add the perilla leaves and mix well.
- 8Serve hot and garnish 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 Korean sweet potato
- 1 any kind of cabbage
- 1 red onion
- 1 green onion
- 1 handful perilla leaves
- 1 handful rice cakes
Equipment
knifebowlspatulapan
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