Spicy and Sweet Chicken Breast Tteokbokki
Chicken Breast Tteokbokki: A Special Recipe Using the Secret Chuncheon Dakgalbi Sauce!
Introducing a ‘Chicken Breast Tteokbokki’ recipe that offers a fantastic combination of tteokbokki and chicken breast. We’ve enhanced the special flavor using chewy rice cakes, tender chicken breast, and the secret sauce from the most renowned Chuncheon Dakgalbi in our neighborhood. Whether you call it Chicken Breast Tteokbokki or Chicken Breast Chuncheon Dakgalbi, the taste is guaranteed! This recipe is perfect as a side dish for rice or as a special snack. Enjoy a delicious meal with this recipe.
Main Ingredients- 300g Tteokbokki rice cakes
- 1 chicken breast (approx. 200g)
- 1 Tbsp Cheongju (rice wine) for marinating chicken breast
- Pinch of black pepper for marinating chicken breast
- 1/4 Cabbage
- 1/4 Carrot
- 5 Perilla leaves
- 1/2 Green onion
- 2 Tbsp Cooking oil
Chuncheon Dakgalbi Secret Sauce- 1/8 Cabbage
- 1/4 Onion
- 1 Tbsp Apple jam (or corn syrup)
- 1 Tbsp Soy sauce
- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1/3 Tbsp Curry powder
- 1/2 Tbsp Minced garlic
- A little ginger powder (optional)
- 1 Tbsp Mirin (cooking wine)
- 1/8 Cabbage
- 1/4 Onion
- 1 Tbsp Apple jam (or corn syrup)
- 1 Tbsp Soy sauce
- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1/3 Tbsp Curry powder
- 1/2 Tbsp Minced garlic
- A little ginger powder (optional)
- 1 Tbsp Mirin (cooking wine)
Cooking Instructions
Step 1
Gently rinse the fresh chicken breast under running water to remove any impurities. Cut it into bite-sized pieces. Marinate the cut chicken breast with 1 tablespoon of Cheongju (rice wine) and a pinch of black pepper. Let it sit for about 10 minutes to allow the flavors to penetrate, which will result in a more tender texture without any gamey smell.
Step 2
Soak the tteokbokki rice cakes until they are soft and pliable. (Using soft rice cakes can shorten the cooking time.) Slice the cabbage and carrot into strips similar in length to the chicken breast pieces, not too thin. Slice the green onion diagonally, and thinly slice the perilla leaves to be added at the end.
Step 3
Using a blender or a grater, finely grate the cabbage and onion. Grating them this way makes the sauce smoother and helps it adhere better to the ingredients. In a bowl, combine the grated vegetables with apple jam (or corn syrup), soy sauce, gochujang, gochugaru, curry powder, minced garlic, ginger powder, and mirin. Mix everything well to create the sauce. For an even deeper flavor, you can prepare this sauce in advance and let it age in the refrigerator for about a day.
Step 4
Take about half of the prepared sauce and add it to the marinated chicken breast. Gently mix and coat the chicken evenly with the sauce. Marinating the chicken in this portion of the sauce beforehand will make it more delicious when stir-fried.
Step 5
Heat a wide pan over medium heat and add about 2 tablespoons of cooking oil. A well-heated pan will ensure the ingredients cook nicely without burning.
Step 6
Add the sauce-coated chicken breast and vegetables that take longer to cook, such as carrots and onions, to the heated pan. Stir-fry them first. At this stage, you can also add cooked sweet potato for an extra delicious twist, if desired. Continue to stir-fry until the chicken breast is partially cooked and the vegetables release their sweet aroma.
Step 7
Once the chicken and vegetables are somewhat cooked, add the prepared tteokbokki rice cakes, green onion, and any remaining vegetables (like cabbage) except for the perilla leaves. Add all the remaining sauce and stir-fry over high heat. It’s important to keep stirring to prevent the rice cakes from sticking to the pan.
Step 8
When all ingredients are combined and the rice cakes are tender, reduce the heat to low and cover the pan with a lid. Let it steam for 2-3 minutes. This step allows the sauce to fully penetrate all the ingredients and cook them through moistly.
Step 9
Finally, add the sliced perilla leaves and green onion and mix gently. Just before turning off the heat, drizzle with about 1/2 tablespoon of sesame oil for an added nutty aroma. (Sesame oil can be omitted based on preference.) Once everything is well mixed, your delicious Chicken Breast Tteokbokki is ready!
