Ingredients:

  • 1.5 lbs chicken thighs, boneless and skinless, cut into 1-inch cubes
  • 3 tbsp Gochujang (Korean red chili paste)
  • 2 tbsp Gochugaru (Korean red chili flakes)
  • 2 tbsp Soy sauce
  • 1 tbsp Oyster sauce
  • 2 tbsp Rice wine (Mirin)
  • 1 tbsp Brown sugar
  • 1 tbsp Toasted sesame oil
  • 4 cloves Garlic, minced
  • 1 tsp Fresh ginger, grated
  • 1 cup Green cabbage, roughly chopped
  • 1 medium Sweet potato, sliced into thin matchsticks
  • 0.5 large White onion, sliced
  • 3 Green onions, cut into 2-inch lengths
  • 1 cup Korean Rice Cakes (Tteokbokki)
  • 1 tbsp Neutral oil

Instructions:

  1. Combine 3 tbsp Gochujang, 2 tbsp Gochugaru, 2 tbsp Soy sauce, 1 tbsp Oyster sauce, 2 tbsp Rice wine, 1 tbsp Brown sugar, 1 tbsp Toasted sesame oil, 4 cloves minced garlic, and 1 tsp grated ginger in a bowl. Note: This allows the flavors to meld before they hit the heat.
  2. Toss the 1.5 lbs chicken thigh cubes with half of the sauce mixture. Let it sit for at least 15 minutes. Note: The salt and ginger will begin tenderizing the protein fibers.
  3. Soak the 1 cup rice cakes in lukewarm water for 10 minutes, then drain. Note: This ensures they become soft and chewy rather than staying hard in the center.
  4. Add 1 tbsp neutral oil to your skillet over medium high heat until the oil shimmers and a drop of water flicked in sizzles instantly.
  5. Add the chicken in a single layer. Let it cook undisturbed for 3 minutes until a deep brown crust forms on the bottom.
  6. Stir in the sweet potato matchsticks and onion. Cook for 4 minutes until the sweet potato is slightly flexible.
  7. Add the 1 cup cabbage and the drained rice cakes. Pour in the remaining sauce. Note: The moisture from the cabbage will help steam the rice cakes.
  8. Stir constantly for 3-5 minutes until the sauce has reduced into a thick, velvety coating that clings to every piece.
  9. Toss in the 3 green onions during the last 60 seconds of cooking. Cook until they are bright green and just starting to wilt.
  10. Remove from heat and let it sit for 2 minutes. Note: This allows the juices to redistribute so the chicken stays moist.