Recently Utah has been snowing pretty badly. The roads have been icy, but luckily if you’re walking around campus you can see the white snow falling softly to the ground, turning Utah into a White Winterland overnight. If you look up, it is breathtaking to see the majestic mountains laced ever so delicately with threads of white snow. I have never seen anything so beautiful. The snow once untouched, now marked with  a mesh of heavy footprints, is evidence of the very busy lives of  the college students in this area. There is a beauty to winter that I have never appreciated before (at least not in the blizzards of New York). I have to admit God is truly an artist.

Although the snow is beautiful and gorgeous, occasionally I do feel nostalgic for the beautiful fall/spring colors that surrounded me in New York as a missionary. This gorgeous, colorful dish was a way to fight off the nostalgia and the deprivation for the warm weather.

This dish traditionally uses beef, but we opted for chicken because its healthier. We also omitted the sesame oil to make this a healthier dish.

This is a quick, one pan meal balanced with carbs, vegetables and protein. ENJOY!

Zoe and I  have made a lot of Koreanbapsang’s recipes and I can say that they are all delicious!  I’ve travelled to Korea with my family consecutively for 7 years in a row every christmas and I can say that this is pretty authentic. We got thumbs up and smiles and approvals from our Korean friends!

Korean Gungjung Tteokbokki: Stir-fried Rice Cakes with Chicken & Vegetables 韓式宮廷炒年糕 (Oil-Free, GF)

 

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Adapted from Maangchi

Author: Unconventional Cooks

Serves: 3

Ingredients

• 1lb GF Korean Rice Cakes (see Note*)
• 6 ounces Chicken thighs, thinly sliced
• 2 cups mushrooms
• 1 cup bell pepper, sliced (or zucchini)
• ½ onion, sliced
• 1 medium carrots, julienned
• Sauce:
• 2 tbsp GF Soy Sauce
• 1 tbsp Honey
• 2 tsp minced Garlic
• ½ tsp sesame oil
• Pinch of Pepper
• Sesame seeds
• Chicken Marinade:
• 4 tsp GF soy sauce
• ½ tsp honey
• pinch of salt

Instructions

1. Thaw out the rice cakes.
2. Thinly slice the chicken and add the marinade ingredients.
3. Prepare the vegetables.
4. Boil water in a medium saucepan. Add in rice cakes pieces. Cook for a couple minutes until soft.
5. Heat up a nonstick skillet and quickly stir fry the chicken. When it is half cooked, remove and set aside.
6. In the same pan, stir fry onion, garlic until soft.
7. Add in carrots, bell peppers and mushroom. Stirfry until soft and the mushrooms have shrunk.
8. Add in the cooked chicken and rice cakes.
9. Season with the ingredients for the sauce (except for the sesame seeds).
10. Mix well, add in a little water if you like but the mushrooms would have released a lot of liquid. Allow the mixture to come to a boil. Once the chicken is cooked and rice cakes are soft. Sprinkle on the sesame seeds.

Notes

Rice Cakes: You can use the oval or cylindrical shaped rice cakes. If you are using the traditional cylindrical ones, make sure to slice in half)

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