Prepare Chicken (Time: 0-10 minutes): Cut 600g boneless chicken thighs into bite-sized pieces.
Make Sauce (Time: 10-15 minutes): Mix 4 tbsp gochujang, 2 tbsp gochugaru, 2 tbsp soy sauce, 1 tbsp sugar, 2 tbsp rice syrup (or honey), 4 minced garlic cloves, 1 tsp grated ginger, 1 tbsp sesame oil.
Prepare Vegetables (Time: 15-25 minutes):
Cut 3 cups cabbage into large chunks.
Cut 2 sweet potatoes into 1/2-inch thick slices.
Cut 1 onion into wedges.
Cut 2 carrots into 1/2-inch thick slices.
Soak 1 cup rice cakes in warm water if hard.
Cook (Time: 25-45 minutes):
Heat large cast iron pan or dakgalbi pan over medium-high.
Add chicken and sauce, stir-fry 5 minutes.
Add all vegetables and rice cakes, stir to coat.
Cook 10-15 minutes, stirring occasionally, until chicken is cooked and vegetables are tender.
Optional Cheese (Time: 45-50 minutes):
Push ingredients to sides.
Add 1 cup mozzarella cheese in center.
Cover until melted.
Serve (Time: 50-55 minutes):
Often eaten directly from pan.
Can mix in cooked rice or noodles at end.
Garnish with sesame seeds and scallions.
