Korean Soy-Gochujang Chicken Gangjung with Zucchini Rice Cakes

Ingredients

• 450 g boneless skinless chicken thighs
• 2 medium zucchini
• 3 tbsp soy sauce (low-sodium)
• 2 tbsp gochujang (Korean chili paste)
• 1 tsp brown sugar (or sugar substitute blend)
• 1 tbsp rice vinegar
• 3 cloves garlic
• 1 tsp fresh ginger
• 1 tbsp cornstarch
• 2 tbsp water
• 2 tbsp neutral oil (canola/avocado)
• 2 stalks green onion(optional)
• 0.5 tsp black pepper(optional)

Instructions

1. 1

   Prep (25 minutes): Cut zucchini into “rice cake” planks about 1/2-inch thick. Pat chicken dry and cut into bite-size pieces. Mince garlic and grate ginger.

2. 2

   Cook (35 minutes): Heat 1 tbsp oil in a large skillet over medium-high heat. Sear zucchini planks in a single layer until tender-crisp and lightly browned, 2–3 minutes per side. Remove to a plate.

3. 3

   Cook (35 minutes): In the same skillet, add remaining 1 tbsp oil. Sear chicken pieces until browned on the outside and mostly cooked through, about 6–8 minutes. Season with black pepper if using.

4. 4

   Cook (35 minutes): Stir together soy sauce, gochujang, vinegar, brown sugar, garlic, and ginger. Pour into the skillet with chicken and simmer 5 minutes, stirring to coat.

5. 5

   Cook (35 minutes): Mix cornstarch with water to make a slurry. Add slurry to the glaze and simmer 2–3 minutes until thick and glossy.

6. 6

   Serve: Arrange zucchini rice cakes on plates and spoon thick soy-gochujang chicken gangjung over the top. Garnish with sliced green onion if using.