Honey-Gochujang Chicken Gangjung (Kid-Friendly) with Rice Cake

Ingredients

• 300 g boneless skinless chicken thighs
• 1 tbsp gochujang
• 2 tbsp honey
• 1 tbsp soy sauce
• 2 cloves garlic
• 1 tsp ginger
• 1 tbsp cornstarch
• 2 tbsp water
• 250 g rice cakes (tteok)
• 1 tbsp neutral oil
• 1 tsp sesame oil(optional)
• 2 tbsp green onion, sliced(optional)

Instructions

1. 1

   Prep (10 minutes): Cut chicken into bite-size pieces. Mince garlic and grate ginger. If using dried rice cakes, soak according to package directions; otherwise rinse and set aside.

2. 2

   Cook (20 minutes): Toss chicken with cornstarch. Heat oil in a large pan over medium-high heat and cook chicken until browned and cooked through, 6–8 minutes.

3. 3

   Make the glaze: In a small bowl, mix gochujang, honey, soy sauce, water, garlic, and ginger. Pour into the pan with the chicken and simmer 1–2 minutes until glossy.

4. 4

   Add rice cakes: Stir in rice cakes and cook, adding a splash of water if needed, until tender and coated, 10–12 minutes.

5. 5

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