- 2, 3 lbs. boneless chicken breasts or thighs, sliced into bite-sized pieces
- 2 cups tteok (rice cake)
- 6, 7 perilla leaves (kkaetnip), cut into strips
- 3 scallions, chopped into 1″ pieces
- 1/2 onion, sliced into thin strips
- 1/4 large cabbage, cut into strips
- 1, 2 sweet potato, sliced round
- 1/2 cup water
- 1 tbsp olive or vegetable oil
- 1 tbsp cooking wine (Mirin okay)
- 1 tsp minced garlic
- 2 tbsp gochugaru (Korean red pepper flakes)
- 4 tbsp gochujang (Korean red pepper paste)
- 4 garlic cloves, minced
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1/4 tsp ground black pepper
- 1/4 tsp ground ginger
- 1 tbsp sesame oil
- 1/2 tsp sesame seeds
1. Cut chicken pieces into bite-size pieces.
2. In a large non-stick pan, add 1 tbsp oil and add the chicken pieces. Cook on medium-high for a few minutes until lightly browned.
3. Meanwhile, prepare the sauce by combining all sauce ingredients in a bowl. Add to the frying pan. Cook until chicken pieces are well coated.
4. After slicing and dicing the vegetables, add the cabbage, sweet potato, onion, and rice cakes with the chicken pieces. Cook for about 10 minutes or until the sweet potatoes loses its original color.
5. Next add the sliced perilla leaves, cabbage, and scallions (save some for garnish). Cook until they wilt or soften. Also, if the sauce seems to be drying up, you can add more water.
6. Serve with rice and garnish with roasted sesame seeds and scallion strips.
*As mentioned early, in Korean restaurants (and now at home too) it’s common to add some more rice, gim (dried seaweed), and sesame oil to the remaining sauce in the pan. Mix it together well and this will provide a great, last bite to your meal.