Combine all sauce ingredients (gochujang, soy sauce, gochugaru, garlic, curry powder, ginger powder, mirim, sugar, sesame oil, and pepper) in a small bowl and mix well. Reserve 1 tablespoon if you plan to make fried rice afterward.

Soak the rice cake sticks in water for 10 minutes, then drain thoroughly.

Drizzle oil into a cast iron skillet and arrange the diced chicken, cabbage, onion, sweet potato wedges, rice cakes, and half the perilla leaves in the pan. Pour the sauce over all the ingredients.

Heat the skillet over medium-high heat. When you hear sizzling, begin tossing everything together. Stir-fry for 6-7 minutes until the chicken is fully cooked and the rice cakes become tender. Add 2 tablespoons of water if the mixture sticks to the pan.

Add the remaining perilla leaves near the end of cooking. Sprinkle with sesame seeds and serve immediately while hot.