Korean Chicken Gangjung (Low-Carb) with Konjac Rice Cake

Ingredients

• 450 g boneless skinless chicken thighs
• 300 g konjac rice cake (konjac shirataki), drained and rinsed
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce (or tamari)
• 1 tbsp rice vinegar
• 1 tbsp erythritol or monk fruit sweetener (granulated)
• 3 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tsp gochugaru (Korean chili flakes)(optional)
• 1 tbsp cornstarch
• 2 tbsp water
• 1 tbsp neutral oil (for cooking)
• 2 stalks green onion, sliced(optional)
• 0.25 tsp black pepper(optional)

Instructions

1. 1

   Prep (20 minutes): Cut chicken thighs into bite-size pieces. Drain and rinse konjac rice cakes thoroughly, then pat dry. Mince garlic and grate ginger; slice green onion if using.

2. 2

   Cook (35 minutes), Step 1: In a bowl, mix gochujang, soy sauce, rice vinegar, sweetener, garlic, ginger, and (if using) gochugaru. Set aside. Toss chicken with cornstarch and black pepper (if using) until lightly coated.

3. 3

   Cook (35 minutes), Step 2: Heat oil in a large skillet or wok over medium-high heat. Add chicken in a single layer (work in batches if needed) and cook 8–10 minutes, stirring occasionally, until browned and mostly cooked through.

4. 4

   Cook (35 minutes), Step 3: Add konjac rice cakes to the skillet. Pour in the prepared gochujang sauce and add water. Reduce heat to medium and simmer 10–12 minutes, stirring gently, until the sauce thickens and coats the chicken and cakes.

5. 5

   Cook (35 minutes), Step 4: Continue simmering 8–10 minutes, stirring more often toward the end, until the glaze is sticky and the konjac cakes are heated through and chewy. Taste and adjust with a pinch more sweetener or soy sauce if needed.

6. 6

   Serve: Plate and top with green onion (if using).