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 thigh
1 tbsp brown sugar
2 tbsp gochugaru
1 tbsp gochujang
2 tsp black pepper
1 tbsp soy sauce
0.5 tbsp sesame oil
1 small curry cube (roughly 1/2 tbsp)
2 tsp minced garlic
1 tbsp mirin
100 g Napa cabbage
1 cup red onion
0.5 cup green onion
1 tsp sesame seeds
cooking spray oil
Equipment
small bowlpan
Tips
The key to tteokbokki-like flavor is the sweet and spicy marinade, altered to be healthier yet just as delicious.