Sticky Gochujang Chicken Gangjung with Pan-Fried Rice Cakes

Ingredients

• 300 g boneless skinless chicken thighs, cut into bite-size pieces
• 2 tbsp gochujang
• 1 tbsp honey
• 1 tbsp soy sauce (or tamari)
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 200 g rice cakes (tteok), sliced (about 1/2-inch thick)
• 2 tbsp neutral oil (for frying)
• 1 tsp sesame oil (optional, for finishing)(optional)
• 2 tbsp water (to loosen glaze)
• 1 tsp sesame seeds (optional)(optional)

Instructions

1. 1

   Prep (15 minutes total): Slice the rice cakes into 1/2-inch thick pieces. Cut chicken into bite-size pieces. Mince garlic and grate ginger.

2. 2

   Pan-fry rice cakes (about 5 minutes): Heat 1 tbsp neutral oil in a large nonstick skillet over medium-high heat. Add rice cakes in a single layer and cook, turning occasionally, until lightly browned and chewy, about 4–6 minutes. Transfer to a plate.

3. 3

   Cook chicken (about 10 minutes): Add remaining 1 tbsp oil to the skillet. Add chicken and cook until browned and cooked through, about 8–10 minutes.

4. 4

   Make sticky glaze and coat (about 5 minutes): Reduce heat to medium. Stir together gochujang, honey, soy sauce, garlic, ginger, and water in the pan (or in a small bowl, then pour in). Simmer and stir until thick and glossy, about 2–3 minutes. Return rice cakes to the skillet and toss to coat, 1–2 minutes. Finish with sesame oil and sesame seeds if using.