Japchae Tteokbokki
The Ultimate Fusion: Delicious Japchae Tteokbokki with Tender Chicken
Experience the best of both worlds with our ‘Chicken Japchae Tteokbokki’! This unique dish combines the chewy texture of tteokbokki rice cakes with the savory goodness of japchae glass noodles and tender chicken breast. It’s a delightful Korean fusion recipe that’s surprisingly easy to make and incredibly satisfying. Perfect for a flavorful meal!
Main Ingredients- Glass noodles (Japchae noodles) 40g
- Tteokbokki rice cakes 6 pieces (or tteokguk rice cakes)
- Chicken breast 100g
- Onion (small) 1
- Carrot 1/4 (approx. 30g)
- Green onion 1/2 stalk
Sauce- Soy sauce 2 Tbsp
- Gochujang (Korean chili paste) 1/2 Tbsp
- Plum extract (or sugar) 1 Tbsp
- Corn syrup (or other liquid sweetener) 1 Tbsp
- Soy sauce 2 Tbsp
- Gochujang (Korean chili paste) 1/2 Tbsp
- Plum extract (or sugar) 1 Tbsp
- Corn syrup (or other liquid sweetener) 1 Tbsp
Cooking Instructions
Step 1
First, prepare your ingredients. Cut the tteokbokki rice cakes into three bite-sized pieces. Slice the chicken breast into pieces similar in size to the rice cakes (about 2-3 cm). Thinly julienne the onion and carrot, and slice the green onion diagonally. Having all your ingredients prepped makes the cooking process much smoother.
Step 2
Heat 1-2 tablespoons of cooking oil in a pan over medium heat. Add the sliced tteokbokki rice cakes and stir-fry until they become slightly golden brown. This step helps the rice cakes maintain their chewy texture and prevents them from breaking apart in the sauce. Transfer the fried rice cakes to a plate and set aside.
Step 3
In the same pan, add a little more oil and add the chicken breast pieces. Stir-fry until the outside turns white. When the chicken is about two-thirds cooked, add 2 tablespoons of cheongju (or mirin) and a pinch of black pepper to eliminate any gaminess and finish cooking. Remove the cooked chicken from the pan and set it aside on the plate.
Step 4
Now, let’s make the delicious sauce. In the pan, combine 2 tablespoons of soy sauce, 1/2 tablespoon of gochujang, 1 tablespoon of plum extract (adjust sweetness with sugar if preferred), and 1 tablespoon of corn syrup. Bring the mixture to a simmer over medium-low heat. Once the sauce starts to bubble, add the pre-fried chicken breast and tteokbokki rice cakes. Stir and cook until the sauce has reduced by about one-third, ensuring the ingredients are well coated. Be careful not to burn the sauce!
Step 5
In a separate pot, bring plenty of water to a boil. Add the glass noodles (japchae noodles) and cook for about 6 minutes, or until tender and translucent. Drain the noodles and rinse them under cold water to prevent them from sticking together. In a large bowl, combine the cooked noodles with 1 tablespoon of gochujang, 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, and 1 tablespoon of plum extract (adjust sweetness). Gently mix everything together, ensuring the seasoning is evenly distributed. This step significantly enhances the flavor of the noodles.
Step 6
Add the julienned onion, carrot, and sliced green onion to the pan with a little oil. Stir-fry until the vegetables are slightly softened but still retain a pleasant crispness, about 1-2 minutes.
Step 7
Transfer the stir-fried vegetables to the bowl with the seasoned glass noodles. Gently stir-fry the noodles and vegetables together for about a minute until any excess moisture evaporates, leaving the noodles slightly ‘kkossulkkosul’ (fluffy and separated).
Step 8
Finally, combine the fluffy noodles, stir-fried vegetables, tteokbokki rice cakes, and chicken breast in the pan. Toss gently until everything is well mixed and coated with the savory sauce. Your delicious Chicken Japchae Tteokbokki is ready! For an extra touch, sprinkle some toasted sesame seeds on top. Enjoy your culinary creation!
