Crispy Pan-Seared Chicken Gangjung with Rice Cake

Ingredients

• 300 g chicken thigh, boneless skinless
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 tbsp cornstarch
• 1 tbsp neutral oil (for pan-searing)
• 2 tbsp gochujang
• 1 tbsp soy sauce
• 1 tbsp honey or brown sugar
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 200 g rice cake (tteok), sliced
• 1/3 cup water
• 1 tsp sesame oil
• 1 cup cooked rice, for serving
• 1 tsp sesame seeds(optional)

Instructions

1. 1

   Prep (15 min): Cut chicken into bite-size pieces. Season with salt and black pepper, then toss with cornstarch.

2. 2

   Cook (20 min), step 1: Heat a large nonstick skillet over medium-high heat with the neutral oil. Pan-sear chicken in a single layer until browned and cooked through, about 8–10 minutes total, stirring occasionally.

3. 3

   Cook (20 min), step 2: While chicken cooks, mix gochujang, soy sauce, honey (or sugar), garlic, ginger, and water in a bowl until smooth.

4. 4

   Cook (20 min), step 3: Add sliced rice cakes to the skillet with the chicken. Pour in the sauce mixture and simmer, stirring, until rice cakes are tender and the sauce thickens, about 8–10 minutes.

5. 5

   Cook (20 min), step 4: Turn off heat and stir in sesame oil. Serve hot over cooked rice; top with sesame seeds if using.