Hearty Dak Bokkeum (Stir Fried Chicken) with Rice Cakes
A spicy-sweet dak bokkeum loaded with chewy rice cakes and glass noodles for a fun, satisfying meal.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Enjoy tender, defatted chicken paired with rice cakes and soaked glass noodles in a spicy-sweet sauce. Seasoned with a blend of oyster sauce and gochujang for rich umami, it can be finished with a starch slurry to thicken the sauce to your liking.
- Servings
- about 2–3 servings
- Difficulty
- Hard
- Spiciness
- Spicy
Ingredients
Ingredients
- Chicken750 g
- Potato2
- Onion1
- Carrot1/2
- Korean zucchini (aehobak)1/3
- Large green onion (daepa)2 stalks (white parts only)
- Cheongyang chili pepper (hot green chili)3
- Red chili pepper2
- Sweet potato glass noodles (dangmyeon)50 g
- Tteokbokki rice cakes10
- Anchovy broth (or water)2 cups
Seasoning sauce
- Soy sauce3 tbsp
- Gochugaru (Korean chili flakes)4 tbsp
- Gochujang (Korean red chili paste)2 tbsp
- Oyster sauce1 tbsp
- Garlic2 tbsp
- Sugar1 tbsp
- Corn syrup (mulyeot)1 tbsp
- Ground black pepper1 tsp
- Ginger powder1 tsp
- Toasted sesame oil
- Toasted sesame seeds
- Use a medium-sized chicken cut into bite-sized pieces; make shallow cuts into the chicken legs since they are thick.
- Soak the sweet potato glass noodles in cold water, then drain.
Steps
Cut a medium-sized chicken into bite-sized pieces, and score the thick chicken legs with shallow cuts.
Prepare 10 tteokbokki rice cakes and 50 g sweet potato glass noodles; soak the glass noodles in cold water, then drain.
Chop all the vegetables for the chicken stir-fry into large pieces. (Forgot the red chili peppers in the photo.)
Boil the chopped chicken in boiling water with a little soju just enough to render out the excess fat, drain, and pre-season with 1 tsp each of salt, ground black pepper, and ginger juice.
Mix the seasoning sauce in advance using the amounts listed above.
Stir-fry the potatoes in a frying pan, then add the onion and stir-fry for 1 minute.
Add the pre-seasoned chicken, zucchini, and carrots, pour in 2 cups of anchovy broth, stir in the prepared seasoning sauce, and bring to a boil.
Add the large green onion, red chili pepper, Cheongyang chili pepper, and rice cakes, then bring to a boil once more.
Finally, add the glass noodles, 1-2 tbsp of starch dissolved in water, and toasted sesame oil, then quickly stir-fry.
If you prefer plenty of sauce, skip the starch slurry.
Ppunwife's tips
- It is also delicious topped with melted pizza cheese.
- If you prefer plenty of sauce, skip the starch slurry.
FAQ
What should I do if I want a dish with more sauce?
Simply omit the starch slurry at the end of cooking to keep the sauce light and plentiful.
How do I remove the gaminess and excess grease from the chicken?
Parboil the chopped chicken in boiling water with a splash of soju to remove the grease, drain it, and pre-season it with salt, ground black pepper, and ginger juice before cooking.
Are there any recommended toppings or additions?
Sprinkling shredded pizza cheese on top or mixing rice into the remaining sauce makes it even more delicious.
