Ingredients

• 1 tablespoon vegetable oil
• 2 pounds skinless , boneless chicken breast halves, cut into bite-size pieces, or more as needed
• 0.25 cups gochujang , Korean hot pepper paste
• 2 tablespoons soy sauce
• 2 tablespoons gochugaru , Korean red pepper flakes
• 1 tablespoon mirin , Japanese sweet wine
• 1 tablespoon brown sugar
• 1 tablespoon sesame oil
• 4 cloves garlic , minced
• 0.25 teaspoons ground black pepper
• 0.25 teaspoons ground ginger
• 2 cups Korean-style glutinous rice cakes , tteok
• 0.25 large head cabbage , sliced into strips
• 1 sweet potato , sliced into rounds
• ½ onion , chopped
• 3 scallions , sliced into 1-inch pieces, divided
• 4 leaves perilla leaves , sliced, or to taste
• 0.5 cups water
• 1 tablespoon sesame seeds

Instructions

1. 1 Heat oil in a large nonstick saucepan. Add chicken pieces; cook and stir until nearly opaque, 4 to 7 minutes.
2. 2 Combine gochujang, soy sauce, gochugaru, mirin, brown sugar, sesame oil, garlic, black pepper, and ginger in a bowl. Add to the saucepan with the chicken. Cook and stir until chicken pieces are browned and well coated, 3 to 5 minutes.
3. 3 Stir rice cakes, cabbage, sweet potato, and onion into the skillet with the chicken mixture. Cook until sweet potato changes color, about 10 minutes. Add 2 to 2 1/2 scallions and perilla leaves. Cook until wilted, about 3 minutes. Add more water if sauce seems to be drying up. Garnish with remaining scallions and sesame seeds.

Nutrition per serving