Chicken Gangjung with Rice Cake and Cucumber Slaw

Ingredients

• 300 g boneless skinless chicken thighs
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce
• 1 tbsp honey or brown sugar
• 2 cloves garlic
• 1 tsp fresh ginger
• 200 g rice cakes (tteok), sliced or thawed
• 1 medium cucumber
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp toasted sesame seeds(optional)
• 1 tbsp neutral oil
• 2 cups cooked white rice

Instructions

1. 1

   Prep (15 min): Slice chicken into bite-size pieces. Mince garlic and grate ginger. If using frozen rice cakes, thaw and slice if needed. Thinly slice cucumber.

2. 2

   Cook (20 min): In a bowl, mix gochujang, soy sauce, honey/brown sugar, garlic, ginger, and 2–3 tbsp water to make a thick sauce.

3. 3

   Heat a large skillet over medium-high heat with neutral oil. Add chicken and cook 6–8 minutes, stirring, until mostly cooked.

4. 4

   Add rice cakes and the sauce to the skillet. Cook 10–12 minutes, stirring occasionally, until rice cakes are tender and the sauce is glossy and sticky (add a splash of water if it gets too thick).

5. 5

   Make slaw while chicken finishes: Toss cucumber with rice vinegar, sesame oil, and sesame seeds (if using).

6. 6

   Serve: Spoon sticky chicken gangjung over rice and top with cucumber slaw.