INGREDIENTS
500 g
Chicken thigh
1/4
Cabbage ((small) shredded, 320g)
1/2
Carrot
1 tbsp
Garlic
1 tsp
Ginger
10
Korean perilla (thinly sliced, 35g), leaves
1/2
Onion ((small) grated or minced, 35g)
1/2
Sweet potato
1 tbsp
Soy sauce
3
sprinkles Black pepper, ground
1 tbsp
Gochugaru
3 tbsp
Gochujang
1 tsp
Korean curry powder
1 tbsp
Sugar, raw
1
Some cooking oil
18
pieces Korean rice cakes
2 tbsp
Rice wine