Main Ingredients

· 500g chicken thighs or chicken breast instead, cut into bite-sized pieces

· 1/2 (180 g) sweet potato, cut into thick sticks

· 1/2 carrot, sliced diagonally

· 1/4 (320 g) napa cabbage, cut into about 5x5 cm pieces

· 10 Korean perilla leaves, cut in half

· 400g Korean rice cakes

· 2 to 3 tbsp peanut oil

· 1 tbsp toasted sesame seeds

· 1 spring onion (green onion)

· 2 servings ramen or cooked rice

Marinade Sauce

· 3 tbsp gochujang (Korean chili paste)

· 2 tbsp rice wine (mirin)

· 1 tbsp gochugaru (Korean chili flakes)

· 1 tbsp light soy sauce

· 1 tbsp sugar

· 1 tbsp minced garlic

· 1 tsp minced ginger

· 1 small onion (cut into wedges)

· 1/2 tbsp black pepper

Preparation

1. Separate the rice cakes and soak them in warm water for 10 minutes.

2. Cook rice or noodles.

3. Mix the ingredients for the marinade sauce in a bowl.

4. Add peanut oil to a shallow pot or pan. Spread the cabbage on the bottom.

5. Add the onion, carrot, sweet potato, rice cakes, and perilla leaves in the order listed.

6. Place the raw chicken in the middle. Pour the marinade over the chicken and add 1/2 cup of water.

7. Cover and cook for 3 minutes over medium-high heat until it starts to boil. Reduce to medium heat. Uncover and stir with a wooden spoon so the pan doesn't scorch and the ingredients and sauce mix evenly. Cover and cook an additional 13 to 15 minutes over medium heat, stirring occasionally, until the chicken and sweet potato are cooked through.

8. Serve a portion to each guest. When only the sauce remains, add rice or noodles and mix together over low heat for a couple of minutes.