Chewy Chicken Drumettes & Irresistible Cheesy Tteokbokki
The Ultimate Chicken Cheese Tteokbokki Recipe
Get ready for a flavor explosion with this Chicken Cheese Tteokbokki! We’re taking classic Tteokbokki to the next level by incorporating tender chicken drumettes, a rich and spicy-sweet sauce, and a generous layer of melted cheese. It’s perfect for a satisfying meal, a fun snack, or even a crowd-pleasing appetizer. Let’s dive into this delicious recipe!
Main Ingredients- 500g chicken drumettes (approx. 6-8 pieces)
- 1/4 carrot (approx. 30g)
- 1/2 onion (approx. 50g)
- 1 piece of cabbage (approx. 50g)
- 1/2 Cheongyang chili pepper (optional, for spice adjustment)
- 7 mini King Oyster mushrooms
- 20 Tteokbokki rice cakes (approx. 200g)
- 1/2 cup Cheddar cheese (or 2 slices)
- 1/2 cup Mozzarella cheese
Sauce & Seasonings- 1/2 Tbsp granulated sugar
- 2 Tbsp Mirin (or rice wine)
- 1 Tbsp minced garlic
- 2 Tbsp Gochujang (Korean chili paste)
- Pinch of black pepper
- Pinch of ginger powder (or a tiny drop of ginger juice)
- 1 Tbsp soy sauce
- 1/2 Tbsp curry powder
- 1-2 Tbsp cooking oil
- 1 Tbsp sesame oil
- 1 cup water (200ml)
- 1/2 Tbsp granulated sugar
- 2 Tbsp Mirin (or rice wine)
- 1 Tbsp minced garlic
- 2 Tbsp Gochujang (Korean chili paste)
- Pinch of black pepper
- Pinch of ginger powder (or a tiny drop of ginger juice)
- 1 Tbsp soy sauce
- 1/2 Tbsp curry powder
- 1-2 Tbsp cooking oil
- 1 Tbsp sesame oil
- 1 cup water (200ml)
Cooking Instructions
Step 1
First, let’s prepare the chicken drumettes to remove any gamey smell and ensure they are clean. Bring a pot of water to a boil, add the drumettes, and blanch them for 2-3 minutes. This process helps remove impurities and any blood. After blanching, drain the drumettes and rinse them thoroughly under cold water to remove any remaining bone fragments or residue. Pat them dry with paper towels for better searing in the next step.
Step 2
Now, let’s make the delicious Tteokbokki sauce! In a bowl, combine 1/2 Tbsp granulated sugar, 2 Tbsp Mirin, 1 Tbsp minced garlic, 2 Tbsp Gochujang, a pinch of black pepper, a pinch of ginger powder, and 1 Tbsp soy sauce. Whisk everything together until well combined and smooth. If you prefer a spicier kick, you can add about 1/2 Tbsp of chili powder at this stage.
Step 3
It’s time to marinate and cook the drumettes. In a separate bowl, combine the cleaned and dried drumettes with the prepared sauce. Gently toss to coat each piece evenly and let it marinate for about 10 minutes. Heat 1-2 Tbsp of cooking oil in a pan over medium heat. Add the marinated drumettes and stir-fry until they are lightly browned on all sides. Once the drumettes are partially cooked, pour in 1 cup of water (200ml) and cover the pan. Let it simmer until the liquid reduces by about half. Then, add the Tteokbokki rice cakes and stir gently to ensure they are evenly coated with the sauce and cook until softened.
Step 4
Now, let’s add vegetables for color, texture, and added flavor. Slice the carrot, onion, and cabbage into bite-sized pieces (about 1-2 cm). If using, thinly slice the Cheongyang chili pepper for extra heat. Trim the ends off the mini King Oyster mushrooms and either leave them whole or slice them in half. Add all the chopped vegetables and mushrooms to the pan. Sprinkle in 1/2 Tbsp of curry powder to enhance the aroma and taste. Stir everything together well and continue to cook for another 2-3 minutes until the vegetables are tender-crisp.
Step 5
And now, the grand finale! Arrange a generous layer of Cheddar and Mozzarella cheese at the bottom of your serving bowl or individual plates. Carefully spoon the hot Chicken Cheese Tteokbokki over the cheese. The residual heat will melt the cheese into a luscious, gooey blanket that perfectly complements the chewy rice cakes and tender chicken drumettes. Drizzle with 1 Tbsp of sesame oil for a final touch of nutty fragrance. Enjoy your delicious creation!
