Chicken Tteokbokki W Gaednip (Korean Spicy Rice Cakes W Perilla Leaves) Recipe

Name: Chicken Tteokbokki W Gaednip (Korean Spicy Rice Cakes W Perilla Leaves)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound boneless chicken breasts cut into bite size pieces; 2 cups frozen vegetables chosen by personal taste; 4 tablespoons gochujang red chili pepper paste; 1 tablespoon gochugaru red chili pepper flakes; 5 leaves 6 perilla, gaednip, cut into strips; 1 tablespoon brown sugar; 1 tablespoon soy sauce; 3 garlic cloves 4 minced; 2 cups water; 1 tablespoon corn syrup or honey; 1 teaspoon sesame seeds to garnish

Servings: persons

1 pound boneless chicken breasts cut into bite size pieces
2 cups frozen vegetables chosen by personal taste
4 tablespoons gochujang red chili pepper paste
1 tablespoon gochugaru red chili pepper flakes
5 leaves 6 perilla, gaednip, cut into strips
1 tablespoon brown sugar
1 tablespoon soy sauce
3 garlic cloves 4 minced
2 cups water
1 tablespoon corn syrup or honey
1 teaspoon sesame seeds to garnish

1
1.If time permits, soak the tteok (rice cakes) in lukewarm water for about 30 minutes or defrost at room temperature.
2
2.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.
3
3.Pour 2 cups water into the pot and boil for a few minutes. Turn the heat down to medium and simmer.
4
4.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.
5
5.Lastly add the shredded perilla leaves.
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6.Serve hot with rice or eat by itself.
7
*Some Koreans like to make a deeper, flavorful broth by boiling kelp, various vegetables, and dried anchovies (myulchi) and using it for the tteokbokki sauce. I have tried both ways (the short and long methods) and there really is not much difference in taste simply because the gochujang (red pepper paste) simply overpowers all other ingredients. However, if you're a traditionalist and like taking the longer route, then most likely I will be done eating by the time your broth settles into a suitable sauce.

339

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound boneless chicken breasts cut into bite size pieces, 2 cups frozen vegetables chosen by personal taste, 4 tablespoons gochujang red chili pepper paste, 1 tablespoon gochugaru red chili pepper flakes, and more.

Yes, Chicken Tteokbokki W Gaednip (Korean Spicy Rice Cakes W Perilla Leaves) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chicken Tteokbokki W Gaednip (Korean Spicy Rice Cakes W Perilla Leaves)

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