Korean Dakgalbi with Gochujang Glaze & Crispy Rice Cake

Name: Korean Dakgalbi with Gochujang Glaze & Crispy Rice Cake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Ingredients: 14 oz Chicken thighs, boneless skinless; 3 tbsp Gochujang (Korean red chili paste); 2 tbsp Soy sauce; 1.5 tbsp Honey; 1 tbsp Rice vinegar; 1.5 tbsp Sesame oil; 4 clove Garlic cloves, minced; 1 tsp Fresh ginger, minced; 1.5 cups Korean rice cakes (tteok); 1 medium Red bell pepper; 1 small Yellow onion; 3 stalk Green onions; 1.5 tbsp Vegetable oil; 1 tsp Sesame seeds; 0.5 tsp Gochugaru (Korean chili flakes)

Prep 20 min · Cook 25 min · Serves 2 · medium

Global Cuisine

Tender chicken thighs caramelized in a spicy-sweet gochujang sauce with charred vegetables and crispy tteok (rice cakes), delivering authentic Korean street food flavors with a perfect balance of heat, umami, and textural contrast.

Ingredients

14 oz Chicken thighs, boneless skinless
3 tbsp Gochujang (Korean red chili paste)
2 tbsp Soy sauce
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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