Easy Chicken Gangjung with Rice Cakes (Tteokbokki-Style)

Ingredients

• 300 g boneless skinless chicken thighs
• 3 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce
• 1 tbsp honey or brown sugar
• 2 cloves garlic
• 1 tsp ginger(optional)
• 1 tsp gochugaru (Korean chili flakes)(optional)
• 200 g rice cakes (tteokbokki-style, frozen)
• 3/4 cup water or chicken stock
• 1 tbsp neutral oil
• 1 tsp sesame oil(optional)
• 2 tbsp green onion(optional)
• 2 cups cooked white rice

Instructions

1. 1

   Prep (10 minutes): Slice chicken into bite-size pieces. Mince garlic (and ginger if using). If your rice cakes are frozen, rinse quickly under cool water to remove excess starch.

2. 2

   Pan-sear (about 5 minutes): Heat oil in a skillet over medium-high heat. Add chicken and cook, stirring occasionally, until browned on the outside and mostly cooked through, about 4–5 minutes.

3. 3

   Simmer to tender (about 15 minutes): In the skillet, add gochujang, soy sauce, honey (or sugar), garlic, ginger (if using), and gochugaru (if using). Pour in water/stock and stir to combine. Add rice cakes and simmer, stirring occasionally, until the sauce turns glossy and the rice cakes are tender, about 12–15 minutes.

4. 4

   Finish and serve (within the remaining time): Stir in sesame oil (if using). Taste and adjust sweetness/salt with a tiny splash of soy sauce or a pinch more honey if needed. Serve the chicken gangjung over the cooked rice and top with green onion (if using).