Chicken Drumstick Tteokbokki Bokkeum
A one-plate dish of chicken drumsticks and rice cakes braised until saucy in a spicy red chili sauce.
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 →
This dish features chicken drumsticks marinated in a sweet and spicy sauce blended with red chilies, then gently braised over low heat. Pricking the thick drumsticks with a fork and soaking them in milk removes any gamey odors. Adding chewy tteokbokki rice cakes at the end makes it a hearty, satisfying meal.
- Servings
- about 2 servings
- Difficulty
- Medium
- Spiciness
- Very spicy
Ingredients
Ingredients
- Chicken drumsticks4
- Tteokbokki rice cakes13
- Spicy red chili pepper4
- Milk
- Alcohol
Seasoning sauce
- Water1 cup
- Gochugaru (Korean chili flakes)2 tbsp
- Soy sauce1 tbsp
- Oyster sauce1 tbsp
- Ketchup3 tbsp
- Corn syrup (mulyeot)3 tbsp
- Minced garlic1 tbsp
- Ground hot red chili pepperfrom the ingredients above
- Ground black peppera little
- Thaw the chicken drumsticks naturally, wash them clean, and prick them all over with a fork. Chicken drumsticks are thicker than you might think, so they do not cook through easily.
- Pour enough milk over the chicken drumsticks to submerge them to remove any off-flavors. Leaving them for at least 1 hour is plenty.
- Submerge the chicken drumsticks in the prepared sauce and marinate for at least 2 hours. Letting them cure for about a day makes them even more delicious.
- If you do not like spicy food, make the sauce without blending in the spicy red chilies.
Steps
The ingredients are super simple. Thaw the chicken drumsticks naturally, wash them clean, and prick them all over with a fork beforehand.
Chicken drumsticks are thicker than you might think, so they do not cook through easily.
Prepare the rice cakes and red chilies (Cheongyang chilies) as well...
Pour enough milk over the chicken drumsticks to submerge them and eliminate any off-flavors. Leaving them for at least 1 hour is fine.
Let's make the sauce. Place 4 red chili peppers and 1 cup of water in a blender and blend them together.
If you do not like spicy food, make the sauce without blending in the spicy red chilies.
Pour the blended red chili peppers into a bowl and mix in the remaining seasoning ingredients according to the recipe quantities.
Submerge the chicken drumsticks in the prepared sauce and marinate for at least 2 hours. Letting them cure for about a day makes them even more delicious.
Pour the sauce into a skillet and bring it to a boil first, then add the chicken and simmer gently over low heat.
Braise the chicken while flipping it back and forth.
At the very end, braising the chicken until lightly charred is also delicious.
When just a little sauce remains, add the rice cakes and stir-fry briefly.
Ppunwife's tips
- At the very end, braising the chicken until lightly charred is also really delicious.
- Letting it cure for about a day makes it even more delicious.
FAQ
Why do you prick the chicken drumsticks with a fork before cooking?
Because chicken drumsticks are thick and do not easily cook through to the center, you prick them beforehand with a fork.
How can I reduce the spiciness?
If you do not prefer spicy food, simply skip blending the spicy red chilies and prepare the rest of the sauce.
How do you remove off-flavors from the chicken drumsticks?
Pour enough milk over the drumsticks to submerge them and let them soak for at least 1 hour to reduce any off-flavors.
How long should the chicken marinate in the sauce?
Marinate for at least 2 hours, and letting it cure well for about a day will deepen the flavor even more.
