Classic Chicken Gangjung with Rice Cake

Ingredients

• 300 g boneless skinless chicken thighs
• 250 g rice cakes (tteok)
• 2 tbsp gochujang
• 1 tbsp soy sauce
• 1 tbsp honey (or brown sugar)
• 2 cloves garlic
• 1 tsp ginger(optional)
• 1 tsp sesame oil
• 1 tbsp neutral oil
• 1/2 cup water
• 2 tbsp green onion(optional)
• 2 cups steamed rice

Instructions

1. 1

   Prep (10 minutes): Slice the chicken into bite-size pieces. Mince the garlic (and ginger if using). If your rice cakes are frozen, rinse briefly and set aside.

2. 2

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

3. 3

   Add gochujang, soy sauce, honey, garlic (and ginger if using), and water. Stir well and bring to a simmer.

4. 4

   Add rice cakes and simmer 10–12 minutes, stirring occasionally, until the rice cakes are tender and the sauce turns glossy and thick.

5. 5

   Finish: Turn off heat and stir in sesame oil. Serve the chicken gangjung over steamed rice and top with green onion if desired.