Spicy Korean Gochujang Chicken and Rice Cakes Stir-fry

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, marinate 500 grams of chicken thighs with 3 tablespoons of gochujang, 1 tablespoon of gochugaru, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 3 minced garlic cloves, and 1 grated inch of ginger for at least 15 minutes.

2. 2

   Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat, then add the marinated chicken and cook for 5-7 minutes until browned on all sides and mostly cooked through.

3. 3

   Add 300 grams of Korean rice cakes and 1 tablespoon of brown sugar to the skillet with the chicken, stirring well to combine all ingredients.

4. 4

   Pour in 0.5 cup of water or chicken broth, bring the mixture to a gentle simmer, and cook for 8-10 minutes, stirring occasionally, until the rice cakes are soft and chewy and the sauce has thickened.

5. 5

   Taste the stir-fry and adjust seasoning as needed, adding more soy sauce for saltiness or gochujang for extra spice.

6. 6

   Garnish the finished dish with 3 chopped green onion stalks and 1 teaspoon of toasted sesame seeds before serving hot.