Chicken Gangjung with Rice Cake and Mushrooms

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
• 1 tsp gochugaru (Korean chili flakes)(optional)
• 200 g mushrooms (shiitake or cremini), sliced
• 250 g tteok (Korean rice cakes) or sliced rice cakes
• 1 tbsp neutral oil
• 1 tsp sesame oil(optional)
• 1 tsp rice vinegar(optional)
• 1/2 cup water or chicken broth
• 2 tbsp green onion, sliced(optional)
• 1 tsp toasted sesame seeds(optional)

Instructions

1. 1

   Prep (10 minutes): Slice chicken into bite-size pieces. Slice mushrooms. Mince garlic and grate ginger. If using frozen rice cakes, rinse briefly and set aside.

2. 2

   Cook (25 minutes): Heat oil in a pan over medium-high heat. Add chicken and cook 5–7 minutes until mostly cooked through.

3. 3

   Add garlic and ginger and cook 30 seconds. Stir in gochujang, soy sauce, honey (or sugar), and gochugaru (if using). Add water/broth and bring to a simmer.

4. 4

   Add mushrooms and rice cakes. Simmer 12–15 minutes, stirring occasionally, until rice cakes are tender and the sauce turns glossy and thick.

5. 5

   Finish: Stir in sesame oil (and rice vinegar if using). Taste and adjust with a splash more soy sauce or honey if needed. Serve hot with green onion and sesame seeds.