Step 1

Mix together the gochujang, garlic, soy sauce, rice wine, sesame oil, Korean red pepper flakes, sugar and ginger in a medium sized mixing bowl.

Step 2

Now add the diced chicken and stir well to make sure every piece is coated in deliciousness. Marinate in the fridge for at least 30 mins (or overnight for even better flavour!)

Step 3

Let’s get cooking! Heat the vegetable oil in a large flat-bottomed fry pan or cast iron fry pan over a medium high heat.

Step 4

Now create a base layer with the cabbage followed by the carrot, sweet potato and rice cakes. Pop the marinated chicken straight over the top.

Step 5

Let it cook for a minute or two, then reduce the heat and stir fry until cooked through. We found that covering it with a lid helps to steam and cook the ingredients through faster, in particular the sweet potato and chicken.

Step 6

Keep an eye on the ingredients and stir regularly to make sure they don’t stick to the bottom or sides of the pan. After about 10 minutes, take off the lid to allow the sauce to thicken.

Step 7

Once the chicken is cooked through, garnish with spring onion and sprinkle with grated cheese. Let it melt down into melty, cheesy goodness.

Step 8

Serve with fluffy white rice, and lettuce or perilla to wrap.