Vegetarian Korean Dakgalbi with Quorn Pieces

• 300g Quorn Vegetarian Chicken Pieces
• 1 sweet potato, cut into long thick sticks
• 1 carrot, diagonally sliced
• ½ small cabbage, shredded
• 10 leaves Korean perilla, thinly sliced
• 24 pieces Korean rice cakes, separated if you use pre-packaged rice cakes, simmer in water for ten minutes or until very bendy
• 1 tbsp sunflower oil

For the marinade:

• 4 tbsp gochujang Korean chilli paste
• 2 tbsp rice wine
• 1 tbsp gochugaru Korean chili flakes
• 1 tbsp soy sauce
• 1 tbsp raw sugar
• 1 tbsp minced garlic
• 1 tsp minced ginger
• 1 tsp curry powder
• ½ onion, grated or minced
• Few sprinkles ground black pepper