Spicy Chicken Gangjung with Cauliflower Rice Cakes

Ingredients

• 450 g boneless skinless chicken thighs
• 1 medium head (~700 g) cauliflower
• 2 tbsp gochujang (Korean chili paste)
• 2 tbsp soy sauce (low-sodium if available)
• 1 tbsp rice vinegar
• 1 tbsp honey
• 3 cloves garlic
• 1 tbsp, grated fresh ginger
• 1 tsp gochugaru (Korean chili flakes)
• 1 tbsp cornstarch
• 2 tbsp water
• 2 tbsp neutral oil (avocado/canola)
• 2 stalks green onions(optional)
• 1/4 tsp salt(optional)
• 1/4 tsp black pepper(optional)

Instructions

1. 1

   Prep (25 minutes): Cut chicken thighs into bite-size pieces. Mince garlic and grate ginger. Chop green onions (optional).

2. 2

   Prep (25 minutes): Make cauliflower rice cakes—grate cauliflower (or pulse florets in a food processor) into “rice.” Microwave 3–4 minutes, then squeeze in a clean towel to remove excess moisture. Mix cauliflower with a pinch of salt and pepper; form into 6–8 round patties (about 1/2-inch thick).

3. 3

   Cook (40 minutes): Heat 1 tbsp oil in a large skillet over medium-high heat. Pan-sear cauliflower patties 3–4 minutes per side until browned and set. Transfer to a plate.

4. 4

   Cook (40 minutes): In the same skillet, add remaining 1 tbsp oil. Add chicken, season lightly with salt/pepper, and cook 6–8 minutes, stirring, until mostly cooked through.

5. 5

   Cook (40 minutes): Stir together gochujang, soy sauce, rice vinegar, honey, gochugaru, garlic, and ginger. In a small cup, mix cornstarch with water. Pour sauce into the skillet and simmer 4–6 minutes, then stir in cornstarch slurry to thicken and glaze the chicken (about 2 minutes).

6. 6

   Cook (40 minutes): Serve glazed chicken over the cauliflower rice cakes. Top with green onions (optional) and spoon extra sauce over the top.