Cut chicken breast into bite-sized chunks and combine with gochujang, soy sauce, honey, minced garlic, minced ginger, and sesame oil in a bowl. Marinate for at least 5 minutes.
Peel and cut potatoes into small cubes. Heat vegetable oil in a large pan over medium-high heat and fry potatoes until golden and crispy, about 8-10 minutes. Remove and set aside.
In the same pan, add marinated chicken and stir-fry over high heat for 6-7 minutes until cooked through and edges are caramelized.
Add chopped cabbage, sliced carrots, and sliced mushrooms to the pan. Stir-fry for 2-3 minutes.
Pour in water or chicken stock and bring to a simmer. Add cooked potatoes back to the pan and mix well. Simmer for 2 minutes.
Top with mozzarella cheese and cover pan with a lid for 1-2 minutes until cheese melts.
Transfer to a heated stone bowl or serving plate. Garnish with sliced spring onions and toasted sesame seeds. Serve immediately while hot.
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