DAKGALBI (Spicy Korean Fried Chicken)

Slice the onion into wide strips after trimming the ends.

Peel the carrot and slice it into diamond shapes or diagonal pieces.

Cut the cabbage into bite-sized pieces.

Chop the scallions into pieces about three inches long.

Halve the sweet potato (skin on) and slice it.

Roll up the perilla leaves (Kkaennip) and slice them into ribbons.

In a bowl, mix the Gochujang, Gochugaru (chili powder), sugar, soy sauce, sake, corn syrup/glucose, minced garlic, and sesame oil. Mix well until you have a smooth sauce and set aside.

Debone and cut the chicken thighs into smaller pieces.

Place the cut chicken in a bowl and add the prepared sauce. Mix well and let it marinate for about 15 minutes.

Heat a cast-iron skillet with oil and add the marinated chicken, searing it until golden brown on both sides.

Incorporate the sweet potato, tteok, carrot, and onion into the skillet. Briefly sauté all ingredients together with the chicken.

Add the white parts of the scallions and, if necessary, a little water if the bottom of the pan is drying out.

Cover the skillet and let it cook until all the vegetables and sweet potato are tender.

When done cooking, stir in the green parts of the scallions and the sliced perilla leaves. Mix and serve.