Spicy Korean Chicken & Rice Cakes

Spicy Korean Chicken & Rice Cakes

30 mins
easy
4 servings

A quick and flavorful one-pan meal featuring tender chicken, crispy rice cakes, and a spicy gochujang sauce, topped with melted cheese.

ChickenEasyKorean

Equipment Needed

  • Broiler
  • Large bowl
  • Oven-safe skillet

Ingredients

  • 1.50 lbBoneless, skinless chicken breasts(Cut into 1-inch pieces)
  • 1.00 tspKosher salt(For seasoning)
  • 4.00 clovesGarlic cloves(Finely grated)
  • 1.00 pieceGinger(2-inch piece, peeled and finely grated)
  • 0.30 cupGochujang(Korean chili paste)
  • 2.00 TbspGochugaru(Korean red pepper flakes)
  • 1.00 TbspHoney(For sweetness)
  • 1.00 TbspSoy sauce(Adds umami)
  • 1.00 lbKorean rice cakes(Cylindrical shape preferred)
  • 1.00 TbspOlive oil(Extra virgin)
  • 1.00 cupLow-sodium chicken broth/water(For liquid)
  • 12.00 ozMozzarella cheese(Low-moisture, coarsely grated)
  • nullScallions(For garnish)

Instructions

1

Marinate chicken with salt, garlic, ginger, gochujang, gochugaru, honey, and soy sauce for at least 10 minutes.

Estimated time: 10 minutes

2

Soak rice cakes in cold water for 10 minutes, then drain.

Estimated time: 10 minutes

3

Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken and cook until browned, stirring occasionally.

Estimated time: 3 minutes

4

Pour in broth/water, scraping up browned bits. Add rice cakes and cover.

Estimated time: 2 minutes

5

Cook uncovered, stirring frequently, until chicken and rice cakes are cooked through and sauce thickens (about 3 minutes).

Estimated time: 3 minutes

6

Sprinkle mozzarella cheese over the chicken and rice cakes.

Estimated time: 1 minutes

7

Broil until cheese is melted and slightly browned.

Estimated time: 4 minutes

8

Garnish with sliced scallions and serve immediately.

Estimated time: 1 minutes

9

For a spicier dish, increase the amount of gochujang or gochugaru.

10

Serve with a side of steamed vegetables for a complete meal.