A generous Korean stir-fry where the chicken is coated in a vibrant, spicy red sauce. The cabbage melts, the sweet potato turns tender, and the tteok bring a chewy texture if added.
Ingredients
- 750 g boneless chicken thighs
- 3 tbsp gochujang
- 1 tbsp gochugaru
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 3 cloves garlic
- 2 tbsp neutral oil
- 400 g white cabbage
- 300 g sweet potato
- 1 piece yellow onion
- 200 g tteok for tteokbokki
- 80 ml water
- to taste cooked white rice
Method
- Cut the chicken into bite-sized pieces, then pat dry: it should be moist but not soaked to help the sauce cling.
- Mix the gochujang, gochugaru, soy sauce, brown sugar, and grated garlic until you have a thick, glossy red paste.
- Coat the chicken in this paste and let it marinate while you prep the vegetables; the surface should turn evenly red.
- Slice the onion, chop the cabbage into large pieces, and cut the sweet potato into thin half-moons so it cooks through without remaining hard in the center.
- Heat the oil in a large skillet or sauté pan, then sauté the onion, cabbage, and sweet potato until the cabbage begins to collapse and smells slightly sweet.
- Add the chicken along with all its marinade, stir to distribute the sauce, then pour the water around the ingredients without washing off the coating.
- Cover and cook over medium heat until the chicken is opaque in the center and the sweet potato crushes easily under the spatula.
- Add the drained tteok if using, then continue cooking covered until they are soft and slightly chewy.
- Uncover and stir frequently until the juices reduce into a dark red, glossy glaze that coats the chicken and leaves a trail at the bottom of the pan.
- Serve piping hot with white rice, or add the cooked rice to the pan at the end of the meal to fry it in the spicy pan juices.
Nutrition
Per serving
- Energy
- 665.1 kcal
- Protein
- 38.02 g
- Carbohydrate
- 50.28 g
- Fat
- 33.68 g
- Fibre
- 4.61 g
- Calcium
- 92.48 mg
- Iron
- 1.08 mg
- Magnesium
- 33.8 mg
