Korean · Dinner
Spicy Chicken and Rice Cake Skillet
Dak Bokkeum One Pan with Rice Cakes
Korean one-pan chicken with chewy rice cakes, onion, and scallion in a sweet-spicy gochujang glaze, finished with sesame and served straight from the skillet.
$$
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
685Calories
38gProtein
28gFat
68gCarbs
8gSugar
3gFiber
1240mgSodium
95mgChol
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Instructions
1
Prep
Soak 400g rice cakes in cold water 15 minutes, drain. Cut 440g chicken thigh into 3cm pieces. Slice 200g onion thickly. Cut 4 scallions into 5cm batons. Finely grate 6 garlic cloves and 20g ginger. Whisk together 40g gochujang, 16g gochugaru, 40ml soy sauce, 20g brown sugar, 20ml mirin, grated garlic, ginger, black pepper, and 400ml water until smooth.
2
Sear
Heat 20ml neutral oil in a wide skillet over high until shimmering. Add chicken in a single layer, stir-fry 4 minutes until deeply browned at the edges. Add onion, stir-fry 90 seconds over high until just softened.
3
Simmer
Pour in the glaze, bring to a boil over high. Add drained rice cakes, reduce to medium heat. Simmer 8 minutes stirring occasionally until rice cakes turn glossy and chewy and chicken is just cooked through.
4
Reduce
Raise heat to medium-high. Reduce sauce 3 minutes until it clings to each piece and only a glaze remains in the pan, coating everything evenly.
5
Finish and plate
Drizzle 30ml sesame oil over the surface. Scatter scallion batons and 10g sesame seeds across the top. Serve straight from the skillet.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) boneless chicken thigh
- 400g (14.1 oz) cylindrical rice cake
- 200g (7.1 oz) yellow onion
- 4 scallions
- 40g (1.4 oz) gochujang
- 16g (0.6 oz) gochugaru
- 40ml (2.7 tbsp) soy sauce
- 20g (0.7 oz) light brown sugar
- 20ml (1.3 tbsp) mirin
- 30ml (2 tbsp) toasted sesame oil
- 20ml (1.3 tbsp) neutral oil
- 6 garlic cloves
- 20g (0.7 oz) fresh ginger
- 400ml (1.7 cups) water
- 10g (2 tsp) toasted sesame seeds
- 1 tsp freshly ground black pepper