Korean Gungjung Tteokbokki: Stir-fried Rice Cakes with Chicken & Vegetables 韓式宮廷炒年糕 (Oil-Free, GF)
Author: 
Serves: 3
 
Adapted from Maangchi
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)
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2016/02/15/oil-free-gluten-free-korean-gungjung-dukkboki-chicken-rice-cake-stirfry/