1 lb chicken thighs, cut into bite sized pieces
1/2 sweet potato, cut into sticks
1/2 carrot, cut diagonally
1/4 cabbage, shredded
10 leaves korean perilla, thinly sliced
18 pieces korean rice cakes, separated, soaked if pre packaged for 10 minutes
2-3 tbsp vegetable oil
3 tbsp gochujang
2 tbsp rice wine or dry sherry
1 tbsp gochugaru, course korean chili flakes
1 tbsp soy sauce
1 tbsp demerara
1 tbsp minced garlic
1 tsp minced ginger
1 tsp yellow curry powder
1/2 onion, grated
Fresh ground pepper, to taste
Cut chicken and mix with all the marinade ingredients together. Let sit for at least 30 minutes unrefridgerated, better if at least 4 hour in the fridge or overnight.
Preheat a wok on medium high heat, ten add cooking oil. Add all vegetables and rice cakes into the wok, then add the meat on top. Cover and cook on medium high, or until outer layer of chicken is cooked, then reduce heat to medium low. Stir well and cook for about 20 minutes or until all vegetables are done.
Mix in rice and kimchi if desired at the end, then serve.