Easy Chicken and Rice Cake Stir Fry – A Twist on Korean Tteokbokki
Serves 810 mins prep15 mins cook
This chicken and rice cake stir fry is a hearty, flavorful dish inspired by the beloved Korean street food, tteokbokki. With tender chicken thighs, chewy Korean rice cakes, sweet carrots, and earthy shiitake mushrooms tossed in a savory gochujang sauce, it’s comfort food at its best — quick enough for weeknights and bold enough to impress.
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What you need
Instructions
1 Make the sauce: In a small bowl, whisk together gochujang, gochugaru, soy sauce, rice vinegar, sugar, honey, ginger, and garlic. 2 Cook the chicken: Heat oil in a large skillet or wok over medium-high. Add chicken and stir-fry until lightly browned but not fully cooked through. 3 Add vegetables: Stir in onion, carrots, and shiitake mushrooms. Cook for 3–4 minutes until slightly softened. 4 Add rice cakes: Drain the soaked rice cakes and add them to the pan along with ¼ cup water. Stir well and cook 3–4 minutes until tender and chewy. 5 Toss with sauce: Pour in the sauce, tossing everything together. Reduce heat to medium and cook for another 3–5 minutes until chicken is fully cooked and the sauce thickens. 6 Finish & garnish: Top with chopped green onions and sesame seeds before serving.View original recipe