Chicken Tteokbokki
Ryoo Su-young’s Chicken Tteokbokki from Pyeonsstoran: A K-Food Masterpiece! Korean Gochujang Sauce with Oil-Tteokbokki Base, Sweetened Condensed Milk Mayo Sauce, Perfect with Beer!
Introducing Chicken Tteokbokki, where the quintessential K-food stars, chicken and tteokbokki, unite! Experience a delightful fusion of textures and flavors with Chef Ryoo Su-young’s special gochujang sauce and a creamy, sweet condensed milk mayo sauce. This dish is a guaranteed crowd-pleaser!
Main Ingredients
- 5 chicken thighs: Using bone-in, skin-on thighs will yield a richer flavor.
- 300g wheat tteokbokki rice cakes: Soak in cold water beforehand to ensure a chewy texture.
- 2 stalks green onions: Cut into large pieces for aromatic depth.
- 3 pinches salt: For seasoning the chicken.
- A little toasted sesame seeds: For garnish and nutty flavor.
- A little cooking oil: For frying the chicken.
Wonderful Eonam Gochujang Sauce
- 2 Tbsp Gochugaru (Korean chili flakes): Adds a spicy kick.
- 2 Tbsp Gochujang (Korean chili paste): Provides deep spiciness and umami.
- 2 Tbsp Soy Sauce: Enhances savory notes and depth.
- 2 Tbsp Sesame Oil: For a toasty, nutty aroma.
- 3 Tbsp Ketchup: Adds a sweet and tangy profile and shine.
- 4 Tbsp Sugar: Balances the flavors and helps thicken the sauce.
- 1 Tbsp Minced Garlic: Boosts aroma and savory notes.
- 2 Tbsp Water: To achieve the desired sauce consistency.
Condensed Milk Mayo Sauce
- 4 Tbsp Mayonnaise: For a creamy and smooth texture.
- 2 Tbsp Sweetened Condensed Milk: Adds sweetness and richness.
- 1 Tbsp Honey: For a subtle sweetness and glossy finish.
- 2 Tbsp Gochugaru (Korean chili flakes): Adds a spicy kick.
- 2 Tbsp Gochujang (Korean chili paste): Provides deep spiciness and umami.
- 2 Tbsp Soy Sauce: Enhances savory notes and depth.
- 2 Tbsp Sesame Oil: For a toasty, nutty aroma.
- 3 Tbsp Ketchup: Adds a sweet and tangy profile and shine.
- 4 Tbsp Sugar: Balances the flavors and helps thicken the sauce.
- 1 Tbsp Minced Garlic: Boosts aroma and savory notes.
- 2 Tbsp Water: To achieve the desired sauce consistency.
Condensed Milk Mayo Sauce
- 4 Tbsp Mayonnaise: For a creamy and smooth texture.
- 2 Tbsp Sweetened Condensed Milk: Adds sweetness and richness.
- 1 Tbsp Honey: For a subtle sweetness and glossy finish.
Cooking Instructions
Step 1
First, prepare the green onions. Wash the 2 stalks thoroughly and cut them into large, 4cm (about 1.5 inch) pieces. Cutting them this way provides a pleasant texture when stir-fried and allows their fragrant aroma to infuse the entire dish.
Step 2
For the wheat tteokbokki rice cakes, gently pat dry the 300g portion with paper towels, then soak them in cold water for about 10 minutes. This soaking process ensures they become soft and chewy, preventing them from hardening and allowing them to absorb the sauce beautifully.
Step 3
Now, let’s make the special ‘Wonderful Eonam Gochujang Sauce’. In a bowl, combine 2 Tbsp Gochugaru, 2 Tbsp Gochujang, 2 Tbsp Soy Sauce, 2 Tbsp Sesame Oil, 3 Tbsp Ketchup, 4 Tbsp Sugar, 1 Tbsp Minced Garlic, and 2 Tbsp Water. Whisk everything together until smooth and well combined, ensuring no lumps. Your perfect sauce blend is ready!
Step 4
Heat a preheated pan over medium-high heat. Place the 5 chicken thighs in the pan and sear them for 2 minutes without stirring. This initial searing helps to brown the chicken and lock in its juices for a more flavorful outcome.
Step 5
Flip the chicken thighs over. Sprinkle 3 pinches of salt evenly over the chicken, then drizzle about 1 swirl of cooking oil around the edges of the pan. Immediately cover the pan with a lid, reduce the heat to low, and let the chicken cook for 15 minutes. Stir gently occasionally to prevent sticking and ensure even cooking. This slow cooking method makes the chicken incredibly tender and moist.
Step 6
Once the chicken is nearly cooked through, add the chopped green onions to the pan. Increase the heat back to medium-high and stir-fry for about 1 minute. This quick stir-fry will release the fragrant aroma of the green onions, enhancing the overall flavor of the dish.
Step 7
When the green onions are slightly softened and fragrant, add the soaked wheat tteokbokki rice cakes to the pan. Stir them in with the chicken and green onions, making sure to keep things moving to prevent the rice cakes from sticking to the pan.
Step 8
Continue to stir-fry until the surface of the rice cakes begins to look slightly crisp and golden brown. At this point, add another swirl of cooking oil around the pan edges and pour in 5 Tbsp of the prepared gochujang sauce. Reduce the heat to low and stir-fry for another 2 minutes, allowing the sauce to coat everything evenly. Tip: Taste the sauce at this stage and add more if needed to suit your preference.
Step 9
Once the sauce has thickened and coats the chicken and rice cakes beautifully, turn off the heat. Cover the pan and let it steam for 1 minute. This steaming step allows the flavors to meld and deepen. Transfer the finished Chicken Tteokbokki to a serving dish and sprinkle generously with toasted sesame seeds for a final touch of texture and nutty flavor.
Step 10
For an extra special treat, let’s make the Condensed Milk Mayo Sauce. In a small bowl, whisk together 4 Tbsp mayonnaise, 2 Tbsp sweetened condensed milk, and 1 Tbsp honey until smooth and creamy. Drizzle this delicious sauce over the Chicken Tteokbokki before serving, or mix it in as you eat. The combination of spicy, sweet, and creamy flavors is truly irresistible, and it makes for a fantastic pairing with a cold beer!
