Dak Galbi

Cut boneless, skinless chicken thighs into 2-3 cm pieces.

In a bowl, combine the gochujang, gochugaru, curry powder, soy sauce, mirin, sugar, crushed garlic, grated ginger and sesame oil to make the marinade. Set aside 2 tablespoons of the marinade, coat the chicken with the rest and marinate for at least 30 minutes at room temperature.

Soak the rice cakes in cold water for 15-20 minutes until softened, then drain in a colander.

Cut the sweet potato into thin diagonal slices, cut the cabbage into 3-4 cm pieces, slice the onion into half-rings, cut the spring onion into 4 cm pieces, and slice the perilla leaves into strips.

Heat a large, wide, high-sided pan (or a wok) over medium-high heat. Add the marinated chicken, sweet potato and rice cakes, and stir-fry for 5-6 minutes, stirring often.

Add the cabbage and onion and cook for another 7-8 minutes over medium heat, until the chicken is cooked through and the vegetables have softened; if the dish starts to catch or the sauce gets too thick, pour in 100 ml of water.

Add the spring onion, perilla leaves and the reserved marinade, stir and cook for another 1-2 minutes.

Serve the dish hot, straight from the pan.