Ingredients
1 ½ lbs chicken breasts
6-7 garlic cloves, grated
2 teaspoons ginger, grated
4 korean green chilies, chopped
4-5 tbsp korean pepper paste (Gochujang)
½ cup korean pepper flakes (Gochugaru)
4 tbsp sesame oil
1 tbsp soy sauce
2 tbsp granulated sugar
½ teaspoon ground black pepper
1 ½ cup rice cakes, sliced
¼ cup water
1 cup red onion, sliced
1 cup green onion
1 cup shredded mozzarella cheese
Instructions
In a bowl of lukewarm water, soak rice cakes for 30 mins to soften and set aside.
In a bowl containing chicken cubes add garlic, ginger, korean chili, korean pepper paste, korean pepper flakes, sesame oil, soy sauce, sugar, and ground black pepper. Marinade the chicken in the refrigerator for 1 hour.
Take a pot of boiling hot water, add rice cakes and cook for 10 mins or until softened.
To a non-stick pan add sesame oil and the marinated chicken. Cook chicken for 7-10 mins. Add water and close the lid to finishing cooking.
Once chicken is almost cooked and the sauce has thickened add sliced red onion, green onion leaves and rice cakes.
Top with the whites of green onion and mozzarella cheese. Melt cheese and serve with rice!
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