Smoky Gochujang Chicken Galbi Lettuce Wraps

Whisk together the gochujang, gochugaru, soy sauce, honey, rice wine, sesame oil, garlic, and ginger in a large bowl. Add the chicken pieces and toss until fully coated. Marinate for at least 15 minutes, or up to overnight in the refrigerator.

Heat the vegetable oil in a large skillet or flat griddle over medium-high heat. Add the sweet potato slices first and cook for 3 minutes per side until they begin to soften and brown.

Push the sweet potatoes to the edges and add the marinated chicken to the center in a single layer. Cook without stirring for 2 minutes to develop a caramelized sear, then stir and cook for another 4 minutes until nearly cooked through.

Add the sliced cabbage and rice cakes to the pan. Stir everything together and cook for 3 minutes until the cabbage wilts and the rice cakes turn chewy and tender.

Create a well in the center of the pan and pile in the mozzarella cheese. Let it melt undisturbed for 1 to 2 minutes until stretchy and bubbly, then swirl it into the chicken and vegetables.

Transfer the sizzling chicken galbi to a serving platter. Arrange the butter lettuce cups, perilla leaves, and sliced pickled radish alongside.

To eat, place a perilla leaf inside a lettuce cup, spoon in the cheesy chicken galbi, add a piece of pickled radish, and wrap it all up into one glorious bite.