Slice chicken thighs in 1 inch pieces. Place in a bowl and marinate in ½ cup milk for 30 minutes. Then, pour out the milk and rinse the chicken with water and pat dry.
1¼ pound chicken, ½ cup milk
Make the marinade by mixing 1 tablespoon gochugaru, 3 tablespoon gochujang, 1 tablespoon honey, 2 tablespoon soy sauce, 1 tablespoon sugar, 8 minced garlic cloves, ¼ minced onion, 1 tablespoon minced ginger, 1 teaspoon black pepper, and 1 teaspoon curry powder. Tip: blend or place garlic, onion, and ginger in a food processor to make things quicker.
1 tablespoon gochugaru (red pepper powder), 3 tablespoon gochujang (red pepper paste), 1 tablespoon honey, 2 tablespoon soy sauce, 1 tablespoon sugar, 8 garlic cloves, ¼ white onion, 1 tablespoon ginger, 1 teaspoon black pepper, 1 teaspoon curry powder
Slice all veggies: 1 cup cabbage, ¼ white onion, ½ sweet potato, green onions and perilla leaves. Rinse rice cakes.
1 cup cabbage, ¼ white onion, ½ sweet potato, ½ cup rice cakes
Heat large pan on medium-high. Once the pan is hot, add 1 tablespoon oil. Place chicken in the center and add cabbage, white onion, sweet potatoes, and rice cakes. Cook for 2-3 minutes and stir everything together. Turn heat to medium. Cook for 5 more minutes and add ¼ cup water and mix together. Cook for 3-4 minutes until sweet potatoes are soft.
1¼ pound chicken, 1 tablespoon oil, 1 cup cabbage, ¼ white onion, ½ sweet potato, ½ cup rice cakes, 1 green onion, ¼ cup water
Make a well in the center so you can add the shredded mozzarella. Cover pan and cook for 3 minutes or until cheese has melted. Garnish with sliced green onions and perilla leaves. You can also add dried parsley or basil on top of the cheese (for the aesthetic).
½ cup shredded mozzarella, 4 perilla leaves, dried parsley or basil, 1 green onion
You can eat the chicken with lettuce wraps or with white rice. If you have leftovers in the pan, you can make fried rice! Heat pan to medium heat. Then, add 1 cup of rice to the pan. Mix together and add roasted seaweed, soy sauce, sesame oil, and sesame seeds. Mix in some kimchi too for a great acidic flavor contrast.
1 cup rice, crushed roasted seaweed, kimchi, soy sauce, sesame seeds, sesame oil