Soak 225g of tteokbokki rice cakes in cold water for about 20 minutes.
Mix 2 tablespoons of gochugaru, 2 tablespoons of gochujang, 2 tablespoons of soy sauce, 2 tablespoons of rice wine, and 1 tablespoon of sugar.
Stir in 1 teaspoon of Korean curry powder, 1 tablespoon of minced garlic, 1 teaspoon of grated ginger, and 1 tablespoon of sesame oil. Toss with 450g of boneless chicken thighs, cut into bite-size pieces.
Cut 225g of green cabbage into bite-size pieces and thinly slice 1 small Korean sweet potato.
Heat a lightly oiled large skillet over medium-high heat. Add the chicken and sauce, cabbage, sweet potato, and drained rice cakes. Cook for 5 minutes, stirring occasionally; add ¼ cup of water if the pan is dry.
Add 6 perilla leaves, cut into strips, and a little sliced scallion. Cook for 3-4 minutes, until the rice cakes and sweet potato are soft and the chicken reaches 165°F / 74°C.
