There is a town in the Gyeonggi province of Korea that specializes in this dish. You can drive down the streets and see a chicken restaurant on practically every corner. All the joints are pretty much the same with huge, flat griddles on the table. Once you sit down, the waitresses will pile on all the ingredients, pour on the chile paste seasoning, and cook the dish right in front of you as you salivate in anticipation. You can re-create the fun at home with an electric frying pan or make it in a large skillet or wok.

Heat the oil in a large skillet or wok over high heat. Add the chicken, yam, onion, zucchini, cabbage, and garlic and stir-fry until the chicken is cooked through and the vegetables begin to brown, 15 to 20 minutes. Add the green onion, chile paste, soy sauce, and sugar and cook for a couple of minutes or so.

Serve immediately with hot rice.

Variation:
If you're using an electric frying pan on the table, you can keep the chicken hot as you eat from the frying pan. As you near the bottom of the dish, add leftover white rice to the pan with a bit of sesame oil and make fried rice to finish off the meal.