Dakgalbi (Spicy Stir-fried Chicken)

1. In a large bowl, combine gochujang, soy sauce, gochugaru, sugar, mirin, sesame oil, and minced garlic to create the marinade. Add chicken pieces and mix well. Let marinate for at least 20 minutes (or longer in the fridge). 2. Heat a large skillet or stir-fry pan over medium-high heat with a little vegetable oil. Add the marinated chicken and stir-fry for 5-7 minutes until partially cooked. 3. Add the sliced sweet potato and onion to the pan. Cook for another 5-7 minutes, stirring occasionally, until sweet potatoes begin to soften. 4. Stir in the chopped cabbage and soaked rice cakes. Continue to stir-fry for 7-10 minutes, until chicken is fully cooked, vegetables are tender, and rice cakes are soft and chewy. 5. Garnish with chopped green onions and serve hot, often directly from the pan.