Cut chicken thighs into bite-sized pieces. In a large bowl, combine chicken with gochujang, gochugaru, soy sauce, sugar, minced garlic, minced ginger, sesame oil, and black pepper. Marinate for at least 30 minutes, or preferably longer in the fridge.
Cut cabbage into chunks. Slice the onion. Peel and slice the sweet potato. Chop perilla leaves (or green onions).
Heat cooking oil in a large pan or skillet over medium-high heat. Add sweet potato slices and cook for a few minutes until slightly softened.
Add marinated chicken, cabbage, and onion to the pan. Stir-fry constantly until chicken is cooked through and vegetables are tender.
Stir in perilla leaves.
Spread the shredded mozzarella cheese over the chicken and vegetables. Cover the pan with a lid and cook on low heat until the cheese is completely melted and bubbly.
Garnish with chopped green onions and serve hot.
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