Garlic Sesame Chicken Gangjung with Rice Cake

Ingredients

• 300 g boneless skinless chicken thighs
• 250 g rice cakes (tteok)
• 4 cloves garlic
• 1 tbsp sesame oil
• 2 tbsp soy sauce
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp honey
• 1 tsp brown sugar(optional)
• 1 tbsp rice vinegar
• 120 ml water
• 1 tbsp sesame seeds
• 1 tbsp neutral oil
• 1 tbsp cornstarch(optional)
• 2 tbsp green onion(optional)

Instructions

1. 1

   Prep (10 minutes): Slice chicken into bite-size pieces. Mince garlic. If your rice cakes are frozen, soak them in warm water for 5 minutes (or rinse briefly) to loosen them.

2. 2

   Cook (20 minutes): Heat a large skillet over medium-high heat with neutral oil. Add chicken and cook 6–8 minutes, stirring, until browned and cooked through.

3. 3

   Add garlic and cook 30 seconds, then stir in soy sauce, gochujang, honey, rice vinegar, and water. Bring to a simmer.

4. 4

   Add rice cakes and cook 8–10 minutes, stirring occasionally, until tender and coated in the sauce. If you want a thicker glaze, stir cornstarch with 1 tbsp water and pour in; simmer 1 minute.

5. 5

   Finish: Turn off heat, stir in sesame oil and sesame seeds. Serve immediately (garnish with green onion if using).