Easy Chicken and Rice Cake Stir Fry – A Twist on Korean Tteokbokki
This chicken and rice cake stir fry is a hearty, flavorful dish inspired by the beloved Korean street food, tteokbokki. With tender chicken thighs, chewy Korean rice cakes, sweet carrots, and earthy shiitake mushrooms tossed in a savory gochujang sauce, it’s comfort food at its best — quick enough for weeknights and bold enough to impress.
Servings 8 servings
Ingredients
- 1.5 lbs boneless skinless chicken thighs cut bite-sized
- 2 medium carrots thinly sliced (on the diagonal or matchsticks)
- 6 –8 fresh shiitake mushrooms stems removed, caps sliced
- 1 zucchini sliced into half-moon shapes
- 1 lb Korean cylinder-shaped rice cakes soaked in warm water if refrigerated/frozen
- 1 tbsp vegetable oil
- ¼ cup water
- 2 green onions chopped
- 1 tsp toasted sesame seeds
Sauce:
- 4 mild tbsp gochujang
- 1 tbsp coarse gochugaru reduce to 2 tsp for less spice
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sugar
- 1 tbsp honey
- 1 thumb-sized piece ginger grated
- 2 garlic cloves grated
Instructions
- Make the sauce: In a small bowl, whisk together gochujang, gochugaru, soy sauce, rice vinegar, sugar, honey, ginger, and garlic.
- Cook the chicken: Heat oil in a large skillet or wok over medium-high. Add chicken and stir-fry until lightly browned but not fully cooked through.
- Add vegetables: Stir in onion, carrots, and shiitake mushrooms. Cook for 3–4 minutes until slightly softened.
- Add rice cakes: Drain the soaked rice cakes and add them to the pan along with ¼ cup water. Stir well and cook 3–4 minutes until tender and chewy.
- Toss with sauce: Pour in the sauce, tossing everything together. Reduce heat to medium and cook for another 3–5 minutes until chicken is fully cooked and the sauce thickens.
- Finish & garnish: Top with chopped green onions and sesame seeds before serving.
Notes
- Rice cake prep: Always soak refrigerated or frozen rice cakes before cooking to soften them.
- Make it more like tteokbokki: Add ½ cup chicken broth or water when mixing in the sauce to create a saucier, more stew-like version.
- Vegetarian option: Swap chicken for tofu or add extra shiitake mushrooms.
- More veggies: Bell peppers, zucchini, or bok choy would all work beautifully.
- Meal prep tip: The sauce can be made 2–3 days in advance and stored in the fridge.