Spicy Chicken Gangjung with Rice Cake and Scallions

Ingredients

• 300 g boneless skinless chicken thigh, cut into bite-size pieces
• 2 tbsp gochugaru (Korean red pepper flakes)
• 1 tbsp gochujang (Korean chili paste)
• 1.5 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp rice vinegar
• 3 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 4 stalks scallions, cut into 2-inch lengths
• 250 g cooked rice cakes (tteok), thawed if frozen
• 1 tbsp neutral oil
• 1/2 cup water
• 1 tsp sesame oil(optional)
• 1 tsp toasted sesame seeds(optional)

Instructions

1. 1

   Prep (10 minutes): Cut chicken into bite-size pieces. Mince garlic and grate ginger. Cut scallions into 2-inch lengths. If using frozen rice cakes, thaw them and drain any excess water.

2. 2

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

3. 3

   Add garlic and ginger and stir for 30 seconds. Stir together gochugaru, gochujang, soy sauce, brown sugar, and rice vinegar with the water, then pour into the pan.

4. 4

   Add rice cakes and simmer, tossing occasionally, until the sauce thickens and the rice cakes are tender, about 10–12 minutes. If it gets too thick before the rice cakes are tender, add a splash more water.

5. 5

   Turn off heat and stir in scallions. Finish with sesame oil and sesame seeds if using. Serve hot.