Chicken thighs are stir-fried with cabbage, rice cake, sweet potato, and perilla leaves, with a spicy gochujang sauce. There are a few different varieties, but the local specialty of Chuncheon dakgalbi is the most outstanding.
Cut up the ingredients and put them in a large skillet. Add gochujang sauce on top.
Drizzle oil around the pan. When it sizzles, begin tossing everything to combine. Stir-fry until chicken is fully cooked, and everything is tender.
Add rice and stir-fry with the sauce residue remaining in the skillet. Press the rice gently and let them crisp up for 1-2 minute over low heat.
When rice sticks to the skillet and become golden crisp, drizzle sesame oil and sprinkle crumbled seaweed, and sesame seeds . Toss and serve immediately.