Spicy & Sweet Braised Chicken Thigh with Rice Cakes
Nutritious Braised Chicken Thigh with Tteokbokki
Chicken, rich in protein, is excellent for brain development and concentration, making it ideal for growing children. It’s also considered a nourishing food when feeling tired or weak. Chicken thigh meat, known for its tender texture and savory flavor due to high muscle activity, is particularly popular. It’s also packed with myoglobin, an iron-rich compound beneficial for preventing anemia. This recipe uses boneless chicken thigh, perfect for easy eating by both children and the elderly, combined with chewy tteokbokki rice cakes and a medley of fresh vegetables for a hearty and flavorful meal.
*This recipe yields approximately 8 servings. For a family of 4, halve the ingredients and seasonings.
Main Ingredients- 1.2kg boneless chicken thigh
- 200g napa cabbage
- 250g onion
- 200g carrot
- 2 Tbsp green onion
- 1kg tteokbokki rice cakes
Seasoning Ingredients- 5 Tbsp soy sauce
- 4 Tbsp gochujang (Korean chili paste)
- 5 Tbsp gochugaru (Korean chili flakes)
- 4 Tbsp sugar (or raw sugar)
- 3 Tbsp minced garlic
- 1 Tbsp minced ginger
- 3 Tbsp cooking wine (e.g., Mirin)
- 1/2 Tbsp black pepper powder
- 3 Tbsp sesame oil
- 500ml water
- A pinch of sesame seeds (for garnish)
- 5 Tbsp soy sauce
- 4 Tbsp gochujang (Korean chili paste)
- 5 Tbsp gochugaru (Korean chili flakes)
- 4 Tbsp sugar (or raw sugar)
- 3 Tbsp minced garlic
- 1 Tbsp minced ginger
- 3 Tbsp cooking wine (e.g., Mirin)
- 1/2 Tbsp black pepper powder
- 3 Tbsp sesame oil
- 500ml water
- A pinch of sesame seeds (for garnish)
Cooking Instructions
Step 1
Begin by preparing 1.2kg of boneless chicken thigh. This cut is easy to eat as it has no bones and offers a wonderfully tender texture.
Step 2
Wash and prepare 200g of napa cabbage, 250g of onion, 200g of carrot, and green onion. Chop the vegetables into bite-sized pieces to maintain a pleasant texture.
Step 3
Measure out all the seasoning ingredients. These will form the flavorful sauce that is the secret to this delicious braised chicken.
Step 4
In a bowl, combine all the seasoning ingredients: soy sauce, gochujang, gochugaru, sugar, minced garlic, minced ginger, cooking wine, and black pepper powder. Mix well to create the marinade.
Step 5
Gently pat the chicken thigh meat with paper towels to remove any residual blood or impurities, ensuring it’s clean.
Step 6
Place the cleaned chicken thigh meat into the prepared marinade. Gently massage the chicken to ensure every piece is evenly coated. Let it marinate for at least 30 minutes for deeper flavor.
Step 7
For the carrot, slice the thicker top part into ‘gingko leaf’ shapes and the thinner root end into ‘half-moon’ shapes. This slicing technique helps ensure even cooking.
Step 8
Cut the onion in half and then into large ‘square’ pieces. As it cooks, the onion will release its natural sweetness, enhancing the dish’s overall flavor.
Step 9
Chop the napa cabbage into large ‘rectangular’ pieces. This will provide a nice, crisp texture.
Step 10
Rinse the tteokbokki rice cakes under cold water to prevent them from sticking together.
Step 11
Heat a pan over medium-high heat. Add the marinated chicken thigh and stir-fry until the exterior is lightly browned. This searing step locks in the juices and enhances the chicken’s flavor.
Step 12
Once the chicken is about 70-80% cooked, use kitchen scissors to cut it into bite-sized pieces directly in the pan. This makes it easier to eat and allows the sauce to penetrate better.
Step 13
When the chicken is nearly done, add the sliced carrots and onions to the pan. Continue to stir-fry until the vegetables are slightly tender.
Step 14
To ensure a chewy texture, briefly blanch the tteokbokki rice cakes in boiling water. Be careful not to overcook them, as they can become mushy.
Step 15
Drain the blanched rice cakes and set them aside. This step helps them absorb the sauce beautifully and maintain a pleasant chewiness.
Step 16
Add the chopped napa cabbage to the pan and stir-fry until it wilts slightly. The cabbage will add a subtle sweetness to the dish.
Step 17
If the color of the dish seems light during the stir-frying process, you can add more gochugaru to adjust the color and spiciness to your preference.
Step 18
Add the blanched rice cakes and 500ml of water to the pan. Stir everything together to ensure all ingredients are well combined with the sauce. Let it simmer until the sauce has reduced to a desirable consistency.
Step 19
Finally, add black pepper, chopped green onion, and sesame oil to enhance the aroma and flavor. Adding these towards the end preserves their fresh scent.
Step 20
Transfer the finished braised chicken to a serving dish. Sprinkle with sesame seeds for a final touch of nutty flavor and visual appeal.
