Gochujang-Glazed Chicken Gangjung (One-Pan, Rice Cake)

Ingredients

• 300 g boneless skinless chicken thighs
• 2 tbsp gochujang
• 1 tbsp soy sauce
• 1 tbsp honey
• 2 cloves garlic
• 1 tsp fresh ginger
• 200 g rice cakes (tteok)
• 3/4 cup water
• 1 tbsp neutral oil
• 1 tsp sesame oil(optional)
• 1 tsp sesame seeds(optional)
• 2 tbsp green onions(optional)

Instructions

1. 1

   Prep (10 minutes): Cut chicken into bite-size pieces. Mince garlic and ginger. If your rice cakes are frozen, rinse briefly under warm water to loosen.

2. 2

   Cook (22 minutes): Heat oil in a large skillet over medium-high heat. Add chicken and cook 6–7 minutes, stirring, until lightly browned and mostly cooked through.

3. 3

   Add gochujang, soy sauce, honey, garlic, and ginger to the pan. Stir for 30–60 seconds until fragrant, then pour in water and bring to a simmer.

4. 4

   Add rice cakes to the skillet. Reduce heat to medium and simmer 12–13 minutes, stirring occasionally, until rice cakes are tender and the sauce thickens into a glossy glaze.

5. 5

   Finish: Turn off heat and stir in sesame oil (if using). Sprinkle sesame seeds and green onions (if using). Serve hot.