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1
Prepare the sauce. In a large bowl, mix the Soy Sauce, Sugar, Gochujang, Chili Powder, Garlic, Black Pepper.
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2
Add the Sesame Oil and mix into the sauce
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3
Cut the chicken thigh into edible sizes (big pieces are better) and place into a different bowl
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4
Add the sake to the chicken and stir it around and let it sit for 10 min.
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5
While waiting for the chicken, prep the vegetables. Slice the onions. dice the cabbage into 1 in. squares or slice into thick slices. Cut the Perilla leaves down the stem and then cut across the stem 1/2 in. wide. Julienne the carrots and sweet potato, about 1/4 in. thick
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6
Option 1. Mix the chicken with the sauce. Place the chicken into a large skillet (or frying pan) and throw in the vegetables and cook on medium heat
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7
Option 2. (Marinade option) Mix in the chicken, vegetables, and sauce into a large mixing bowl. Do not use all the sauce at once. Slowly pour in as you mix. Make sure all the veggies and chicken are well coated with the sauce but do not pour too much sauce, it will be salty. You want to coat it with the sauce, not smother. Leave in the fridge overnight.
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8
Cook it on medium to medium high heat. You want to cook it on moderate temperature so nothing burns. If it starts to burn a little, add a little bit of water. Add water as often as necessary to prevent burning.
