Chuncheon-Style Spicy Dakgalbi

Make the marinade by whisking together gochujang, gochugaru, soy sauce, sugar, rice wine, garlic, ginger, and sesame oil in a large bowl.

Add the chicken pieces to the marinade and toss until every piece is thoroughly coated. Let marinate for at least 20 minutes, or up to overnight in the refrigerator.

Heat vegetable oil in a very large skillet, wide pan, or Korean hot plate over medium-high heat.

Spread the sweet potato slices in a single layer on the pan and cook for 3-4 minutes per side. Sweet potato takes the longest, so it gets a head start.

Push the sweet potatoes to the edges and add the marinated chicken to the center. Cook without stirring for 3 minutes to get a good sear, then stir.

Add the cabbage, onion wedges, and soaked rice cakes. Stir everything together and cook for 10-12 minutes, tossing frequently, until the chicken is cooked through, the vegetables are tender, and the sauce has reduced to a thick, clingy glaze.

Add the green onions and perilla leaves during the last 2 minutes of cooking.

If making cheese dakgalbi, push all the ingredients to the edges of the pan, creating a well in the center. Pile the mozzarella in the center and let it melt for 2-3 minutes until stretchy and bubbly.

Serve straight from the pan with steamed rice on the side. Dip the chicken and vegetables in the melted cheese pool.