Cut the boneless skinless chicken thigh into bite-sized pieces, approximately 3-4 cm.
2
Mince the garlic and ginger finely. Slice the onion into thick strips. Cut the napa cabbage and sweet potato into pieces similar in size to the chicken. Slice the scallion into 5 cm lengths.
3
In a large bowl, combine the gochujang, gochugaru, soy sauce, sugar, sesame oil, mirin, minced garlic, minced ginger, and black pepper. Mix well to create a smooth marinade.
