Chicken Gangjung with Rice Cake and Bell Pepper

Ingredients

• 300 g boneless skinless chicken thighs
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp rice vinegar
• 2 cloves garlic
• 1 tsp fresh ginger(optional)
• 1 tbsp cornstarch
• 3 tbsp water
• 1 tbsp neutral oil
• 250 g cooked rice cakes (tteok), sliced
• 1 medium bell pepper
• 2 tbsp green onion(optional)
• 1 tsp sesame seeds(optional)

Instructions

1. 1

   Prep (10 minutes): Slice chicken into bite-size pieces. Slice bell pepper into strips. Mince garlic (and ginger if using). If rice cakes are not pre-cooked, soak or par-cook according to package directions.

2. 2

   Cook (22 minutes): In a bowl, mix gochujang, soy sauce, brown sugar, rice vinegar, garlic (and ginger if using), and water. Toss chicken with cornstarch until lightly coated.

3. 3

   Heat oil in a pan over medium-high heat. Cook chicken until browned and mostly cooked through, about 8–10 minutes.

4. 4

   Add rice cakes and the sauce mixture. Stir and simmer until rice cakes soften and the sauce thickens, about 10–12 minutes.

5. 5

   Add bell pepper strips for the last 2–3 minutes, stirring until crisp-tender. Finish with green onion and sesame seeds if using. Serve hot.