Cut chicken thighs into bite-sized pieces and marinate with 0.5 tbsp soy sauce, 1 tbsp mirin, and 0.3 tbsp black pepper.

Prepare vegetables: chop cabbage into large pieces, slice carrot thinly, cut green onion and chilies diagonally, and roll and slice perilla leaves into thick strips.

Mix the seasoning: combine 1 tbsp gochujang, 3 tbsp red pepper powder, 1.5 tbsp sugar, 2 tbsp plum extract, 1 tbsp soy sauce, 1 tbsp curry powder, 2 tbsp grated onion, 1 tbsp minced garlic, 0.3 tbsp ginger powder, 1 tbsp mirin, 0.3 tbsp black pepper, 1 tbsp sesame oil, and 1 tbsp sesame seeds until sugar dissolves.

Heat a pan with 2 tbsp cooking oil and lightly stir-fry the marinated chicken until the surface turns golden.

Mix the pre-cooked chicken and chopped cabbage and carrot with half of the seasoning sauce.

In a heated pan, add 2 tbsp cooking oil and stir-fry the chicken and vegetables over medium-low heat. Once the cabbage softens halfway, add green onion, red chili, and green chili. Stir-fry until cooked.