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On a cutting board, place the chicken between two pieces of paper towel and press with your hands to dry it out.
After the chicken has been dried, cut it into thin slices.
Add the chicken to a bowl with the gochujang, gochugaru, black pepper, soy sauce, honey, sesame oil, mirin, curry block, and garlic.
Use your hand (protected with a plastic glove) to mix everything together and marinate the chicken.
Using a clean cutting board, cut the cabbage, onion, scallions, perilla leaves, and sweet potato into bite-sized pieces.
Add some oil to a heated pan and stir-fry the marinated chicken first.
Add the cooked sweet potatoes, dduk (rice cakes), and a little bit of water to the pan and stir-fry on high heat for 5 minutes.
After the 5 minutes is up, add the cabbage, onions, scallions, and perilla leaves.
Stir everything until it's evenly cooked, and enjoy!