Chicken Tteokbokki (Korean Spicy Rice Cake)


1 tbsp gochugaru Crushed Red Chili Pepper

1 tbsp

1 tbsp Df Veggie Soy Sauce

1 tsp (to garnish) Jhc White Sesame Seed

4 cups sticks of garae tteok (cylindrical rice cakes)

1 lb boneless chicken , cut into bite size pieces

2 cups frozen vegetables (chosen by personal taste)

4 tbsp gochujang (red chili pepper paste)

5, 6 perilla leaves (gaednip), cut into strips

3, 4 minced garlic cloves

2 cups of water

1 tbsp corn syrup or honey

Cooking Instructions

If time permits, soak the tteok (rice cakes) in lukewarm water for about 30 minutes or defrost at room temperature.

Saute the chicken pieces in a large pot with 1 tbsp of olive oil and soy sauce. Cook until pink is absent and add the minced garlic for 2, 3 minutes.

Pour 2 cups water into the pot and boil for a few minutes. Turn the heat down to medium and simmer.

Add the remaining ingredients (minus the perilla leaves & sesame seeds) to the pot and cook for 10 minutes. Continue cooking until rice cakes are soft and the sauce thickens up.

Lastly add the shredded perilla leaves.Serve hot with rice or eat by itself.

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