Soy-Garlic Chicken Gangjung with Rice Cake

Ingredients

• 300 g boneless skinless chicken thighs
• 3 tbsp soy sauce
• 3 cloves garlic
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp brown sugar
• 250 g rice cakes (tteok), sliced or thawed
• 1/2 cup water
• 1 tbsp cornstarch
• 1 tbsp neutral oil
• 1 tsp sesame oil(optional)
• 1 tsp sesame seeds(optional)
• 2 cups cooked rice

Instructions

1. 1

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

2. 2

   Cook (20 minutes): In a bowl, mix soy sauce, gochujang, brown sugar, water, and cornstarch until smooth. Set aside.

3. 3

   Heat oil in a skillet over medium-high heat. Add chicken and cook 6–8 minutes, stirring, until browned and nearly cooked through.

4. 4

   Add garlic and stir for 30 seconds. Pour in the sauce mixture and bring to a simmer.

5. 5

   Add rice cakes and cook 10–12 minutes, stirring occasionally, until rice cakes are tender and the sauce thickens to coat.

6. 6

   Turn off heat and stir in sesame oil (if using). Serve over cooked rice and top with sesame seeds (optional).