Chicken Tteokbokki
Chicken Tteokbokki
Ingredients
For the Main Dish
- 100 g Korean rice cakes
- 1 chicken thighs, about 200g, cut into bite-sized pieces
For the Chicken Marinade
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- a pinch ground black pepper
- 1 teaspoon potato starch
For the Sauce
- 30 ml water, plus another 50 ml for simmering
- 1 tablespoon gochujang, Sing Song brand
- 1 tablespoon gochugaru, Sing Song brand
- 2 tablespoons sweet soy sauce for dimsum, Lee Kum Kee brand
- 1 tablespoon soy sauce, Lee Kum Kee authentic first draw brand
- 1 tablespoon sesame oil, Ottogi brand
- 1/4 teaspoon rice vinegar, Din Tai Fung brand
For Finishing
- as needed green onions, chopped
- as needed toasted sesame seeds
Instructions
- 1
Cut 1 piece of chicken thigh (about 200g) into bite-sized pieces.
⏱️ 3 min
- 2
Place the cut chicken into a bowl. Add 1 teaspoon of soy sauce, 1 teaspoon of sesame oil, a pinch of ground black pepper, and 1 teaspoon of potato starch. Mix well to coat the chicken.
⏱️ 5 min
- 3
In a separate bowl, add 30 ml of water. Then add 1 tablespoon of Gochujang, 1 tablespoon of Gochugaru, 2 tablespoons of sweet soy sauce for dimsum, 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, and 1/4 teaspoon of rice vinegar. Mix all the sauce ingredients thoroughly until well combined.
⏱️ 5 min
- 4
Heat a pan with a small amount of oil over medium-high heat. Add the marinated chicken pieces to the hot pan and sauté until they are browned, about 5-7 minutes.
⏱️ 7 min
- 5
Add the 100g of Korean rice cakes to the pan with the browned chicken. Pour the prepared sauce mixture over the chicken and rice cakes.
⏱️ 2 min
- 6
Add another 50 ml of water to the pan. Stir everything together and let the mixture simmer over medium heat until the sauce thickens and coats the chicken and rice cakes, about 10-15 minutes. Stir occasionally to prevent sticking.
⏱️ 13 min
- 7
Transfer the tteokbokki to a serving bowl. Garnish generously with chopped green onions and toasted sesame seeds before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Tteokbokki
For the Main Dish
- 100 g Korean rice cakes
- 1 chicken thighs, about 200g, cut into bite-sized pieces
For the Chicken Marinade
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- a pinch ground black pepper
- 1 teaspoon potato starch
For the Sauce
- 30 ml water, plus another 50 ml for simmering
- 1 tablespoon gochujang, Sing Song brand
- 1 tablespoon gochugaru, Sing Song brand
- 2 tablespoons sweet soy sauce for dimsum, Lee Kum Kee brand
- 1 tablespoon soy sauce, Lee Kum Kee authentic first draw brand
- 1 tablespoon sesame oil, Ottogi brand
- 1/4 teaspoon rice vinegar, Din Tai Fung brand
For Finishing
- as needed green onions, chopped
- as needed toasted sesame seeds
Instructions
- 1
Cut 1 piece of chicken thigh (about 200g) into bite-sized pieces.
⏱️ 3 min - 2
Place the cut chicken into a bowl. Add 1 teaspoon of soy sauce, 1 teaspoon of sesame oil, a pinch of ground black pepper, and 1 teaspoon of potato starch. Mix well to coat the chicken.
⏱️ 5 min - 3
In a separate bowl, add 30 ml of water. Then add 1 tablespoon of Gochujang, 1 tablespoon of Gochugaru, 2 tablespoons of sweet soy sauce for dimsum, 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, and 1/4 teaspoon of rice vinegar. Mix all the sauce ingredients thoroughly until well combined.
⏱️ 5 min - 4
Heat a pan with a small amount of oil over medium-high heat. Add the marinated chicken pieces to the hot pan and sauté until they are browned, about 5-7 minutes.
⏱️ 7 min - 5
Add the 100g of Korean rice cakes to the pan with the browned chicken. Pour the prepared sauce mixture over the chicken and rice cakes.
⏱️ 2 min - 6
Add another 50 ml of water to the pan. Stir everything together and let the mixture simmer over medium heat until the sauce thickens and coats the chicken and rice cakes, about 10-15 minutes. Stir occasionally to prevent sticking.
⏱️ 13 min - 7
Transfer the tteokbokki to a serving bowl. Garnish generously with chopped green onions and toasted sesame seeds before serving.
⏱️ 3 min