Chicken thigh marinated in a gochujang sauce and pan-cooked with cabbage, sweet potato, and rice cakes until everything caramelizes at the edges. A spicy, communal skillet dish that originated in Chuncheon.
Make the sauce
Whisk the gochujang, gochugaru, soy sauce, sugar, rice wine, garlic, and ginger into a thick red sauce.
Marinate the chicken
Toss the chicken in the sauce, cover, and let it sit in the fridge.
30 minLayer the pan
Spread the sweet potato and cabbage in a wide flat pan or skillet, then pile the marinated chicken and onion on top.
Cook covered
Cover and cook over medium heat, stirring occasionally, until the chicken is cooked through and the vegetables are tender.
15 minAdd rice cakes
Stir in the rice cakes and cook uncovered until everything is glazed and caramelized at the edges.
5 minFinish
Scatter scallions over the top and serve straight from the pan.
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