Cut chicken into bite-sized pieces and marinate with cooking wine and black pepper. Optionally soak in milk for tenderizing.

Slice onion into 1cm strips.

Peel and slice sweet potato into 1.5cm thick pieces.

Cut carrot into 1cm thick rounds and slice into 0.5cm strips.

Slice perilla leaves into 2-3cm strips and separate them by hand.

Cut green onion into thick diagonal slices or 5cm lengths.

Chop cabbage into 2-3cm wide pieces.

Separate rice cakes and prepare them alongside vegetables.

Mix all seasoning ingredients in a bowl.

Heat oil in a pan and stir-fry chicken with 2/3 of the seasoning over medium heat.

Add onion, carrot, cabbage, and sweet potato to the pan and stir-fry over medium heat.

Add 1 cup of water and the remaining seasoning. Cook until chicken is fully cooked and vegetables are tender.

Add green onion and rice cakes. Stir-fry until rice cakes are cooked and the sauce thickens.