Chuncheon-Style Spicy Chicken Stir-Fry

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Chuncheon, a lakeside city in South Korea, gave birth to this iconic one-pan chicken stir-fry in the 1960s. The dish sizzles at the table on a flat iron griddle with gochujang-glazed chicken, cabbage, sweet potatoes, and chewy rice cakes, building layers of smoky-sweet heat. A finishing blanket of melted mozzarella has become the beloved modern twist served in today's bustling Chuncheon alleys.

Nutrition Facts

Per serving (estimated)

• 720 kcalCalories
• 24 gFat
• 8 gSaturated Fat
• 78 gCarbs
• 6 gFiber
• 18 gSugar
• 48 gProtein
• 1450 mgSodium
• 920 mgPotassium
• 280 mgCalcium
• 4 mgIron
• 35 mgVitamin C
• 9500 mcgVitamin A

Ingredients

For the Chicken

• 2 lb (900 g) boneless skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp soy sauce
• 1 tbsp minced garlic
• 1 tsp grated fresh ginger
• 1 tbsp mirin
• 1 tbsp toasted sesame oil
• 1/2 tsp ground black pepper

For the Vegetables and Add-ins

• 1/2 small napa cabbage, cored and torn into 2-inch pieces (about 4 cups)
• 1 medium sweet potato (8 oz), peeled and sliced 1/4-inch thick
• 1 medium yellow onion, sliced
• 4 scallions, cut into 2-inch lengths
• 8 oz Korean rice cakes (tteok), soaked in warm water 20 minutes if frozen
• 10 fresh perilla leaves (optional), torn

For the Gochujang Sauce

• 3 tbsp gochujang (Korean red pepper paste)
• 1 tbsp gochugaru (Korean red pepper flakes)
• 2 tbsp sugar or honey
• 1 tbsp soy sauce
• 1 tbsp minced garlic
• 2 tbsp water

For Serving

• 1 cup shredded mozzarella cheese
• 4 cups freshly steamed short-grain rice
• Lettuce leaves, for wrapping
• Extra gochujang, for dipping

Directions

1. In a large bowl, toss the chicken with soy sauce, garlic, ginger, mirin, sesame oil, and black pepper. Cover and marinate at least 15 minutes (or up to overnight in the refrigerator).
2. While the chicken marinates, whisk together the gochujang, gochugaru, sugar, soy sauce, garlic, and 2 tablespoons of water in a small bowl until smooth.
3. Heat a large cast-iron skillet or flat griddle over medium-high heat. Add the marinated chicken in a single layer and sear 3-4 minutes without stirring until lightly caramelized on the underside.
4. Scatter the sweet potato and onion over the chicken, drizzle half the gochujang sauce across the top, and stir-fry 4-5 minutes until the sweet potato begins to soften.
5. Add the cabbage and drained rice cakes, pour the remaining sauce over everything, and toss to coat. Continue to cook 5-6 minutes, stirring occasionally, until the cabbage wilts and the rice cakes turn tender and chewy.
6. Stir in the scallions and perilla leaves (if using), then press the mixture into an even layer in the pan.
7. Scatter the mozzarella evenly over the surface, cover loosely with a lid or foil, and cook 1-2 minutes until the cheese melts into a glossy blanket.
8. Bring the sizzling pan to the table and serve immediately, scooping portions onto plates and wrapping bites in lettuce leaves with steamed rice and extra gochujang on the side.

Cook’s Notes

• A well-seasoned cast-iron skillet or traditional Korean teppan-style pan gives the most authentic table-side sizzle and charred edges.
• For a milder version, halve the gochugaru and add an extra tablespoon of sugar or a splash of ketchup to balance the heat.
• Soak frozen rice cakes in warm water for 20 minutes before cooking so they soften evenly without turning gummy in the pan.
• The melted mozzarella topping is the popular modern Chuncheon twist; omit it for the sharper, sauce-forward original from the 1960s.
• Leftover stir-fry reheats beautifully the next day tucked into a folded egg omelet with a drizzle of gochujang.

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