Spicy Korean Chicken and Rice Cakes (Dak-bokki)

Ingredients

• 1 lb Chicken Thighs
• 1 lb Korean Rice Cakes (Tteok)
• 3 tablespoons Gochujang (Korean Chili Paste)
• 1 tablespoon Gochugaru (Korean Chili Flakes)
• 2 tablespoons Soy Sauce
• 1 tablespoon Sugar
• 3 cloves Garlic
• 1/2 medium Onion
• 2 stalks Green Onions
• 2 cups Vegetable Broth
• 1 tablespoon Sesame Oil
• 1 tablespoon Vegetable Oil

Instructions

1. 1Cut the 1 lb Chicken Thighs into bite-sized pieces, about 1-inch cubes.
2. 2Finely mince the 3 cloves Garlic. Thinly slice the 1/2 medium Onion. Cut the 2 stalks Green Onions into 1-inch pieces, separating the white and green parts.
3. 3In a medium bowl, whisk together the 3 tablespoons Gochujang, 1 tablespoon Gochugaru, 2 tablespoons Soy Sauce, 1 tablespoon Sugar, and the minced garlic. This is your sauce.
4. 4Heat the 1 tablespoon Vegetable Oil in a large, heavy-bottomed pot or Dutch oven over medium heat (350°F / 175°C). Add the sliced onion and cook, stirring occasionally, until it becomes translucent, about 5-7 minutes.
5. 5Add the bite-sized chicken pieces to the pot. Cook, stirring, until the chicken is browned on all sides, about 5-8 minutes. The chicken should reach an internal temperature of 165°F (74°C).
6. 6Pour in the 2 cups Vegetable Broth and bring the mixture to a boil over medium-high heat (400°F / 200°C).
7. 7Add the 1 lb Korean Rice Cakes and the prepared sauce from step 3 to the pot. Stir everything together well to ensure the rice cakes and chicken are coated.
8. 8Reduce the heat to low (250°F / 120°C). Cover the pot and simmer for 15-20 minutes, stirring occasionally, until the rice cakes are soft and chewy, and the sauce has thickened to your liking. The sauce should coat the back of a spoon.
9. 9Stir in the white parts of the 2 stalks Green Onions and the 1 tablespoon Sesame Oil. Cook for 1 minute more. Serve immediately, garnished with the green parts of the 2 stalks Green Onions.

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