Directions
- 1Dice your nappa cabbage, green onions, and red onions.
- 2Cut your chicken into small pieces and in a small bowl, mix it well with brown sugar, gochugaru, black pepper, soy sauce, sesame oil, gochujang, mirin, a curry cube, and minced garlic.
- 3In a pan coated with spray oil on medium-low heat, cook your marinated chicken until cooked through.
- 4Add in your red onions, nappa cabbage, green onions, and refrigerated rice cakes and stir fry until everything is evenly marinated.
- 5Top it off with sesame seeds and enjoy!
Ingredients
- 100 g long rice cakes
- 250 g boneless skinless raw chicken thighs
- 1 tbsp brown sugar
- 2 tbsp gochugaru
- 1 tbsp gochujang
- 2 tsp black pepper
- 1 tbsp soysauce
- 0.5 tbsp sesame oil
- 1 small curry cube
- 2 tsp minced garlic
- 1 tbsp mirin
- 100 g nappa cabbage
- 1 cup red onion
- 0.5 cup green onion
- 1 tsp sesame seeds
- cooking spray oil
Equipment
pan
Tips
- This recipe is about as simple as it gets for meal prep for the rest of the week.
- Dakgalbi is better than Tteokbokki for being more filling, having different textures, and a more complex flavor profile.
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