Blend all seasoning ingredients. If you leave seasoning in the fridge overnight, it can level up flavor and give vibrant color but not required.
Rinse (if you choose to) and pat dry chicken.
Cut into bite sizes. Butterfly thick pieces to make it thin.
Marinate chicken with HALF of the seasoning.
Let it marinate in the fridge while prepping seasoning and veggies. (Overnight is better but not required.)
Preheat griddle or pan on medium heat.
Add oil.
Add chicken and Korean sweet potatoes and let it cook for 10 min.
Add rice cakes, cabbage, onion, chili peppers, sliced garlic and green onion. Leave some green onion for garnish at the end. Add some more seasoning and mix well.
Seasoning amount may vary depending on what veggies and toppings you add so add gradually.
Close the lid and let it cook. Stir frequently.
Blanch udon noodles.
When chicken is close to be done, add udon noodles. Add some more seasoning on the udon noodles and mix well.
Try the chicken and add more seasoning and/or salt if needed.
Add cheese on top and close the lid
Add perilla leaves and reserved green onions before serving.
Enjoy with lettuce leaves and perilla leaves