This fiery and flavorful stir-fry combines tender chicken with a spicy, savory sauce that’s perfect for a quick weeknight meal. Packed with vibrant veggies and bold Korean spices, it’s sure to satisfy your craving for something both comforting and exciting.
Prep Time20 min
Cook Time30 min
Total Time50 min
Difficulty
Medium
Cooking Secrets
Marinate the chicken for at least 30 minutes to let the flavors fully absorb.
Stir constantly over medium-high heat to prevent the sauce from burning.
Add vegetables like cabbage or sweet potatoes for extra texture and nutrition.
Ingredients
0/19
Why This Dish Is A Crowd Favorite
A perfect balance of spicy, savory, and slightly sweet flavors that excite your taste buds. It’s quick to make and uses simple ingredients, making it a great option for a satisfying weeknight meal. The tender chicken combined with crisp vegetables creates a wonderful texture contrast.
Directions
Heat some oil in a large nonstick pan over medium heat. Toss in the chicken pieces and cook them, stirring occasionally, until they’re mostly cooked through and no longer pink, which should take about 4 to 7 minutes. While the chicken is cooking, mix together the gochujang, soy sauce, gochugaru, mirin, brown sugar, sesame oil, garlic, black pepper, and ginger in a bowl. Pour this sauce over the chicken and keep cooking, stirring often, until the chicken is nicely browned and coated in the sauce, about 3 to 5 minutes. Next, add the rice cakes, cabbage, sweet potato, and onion to the pan. Cook everything together, stirring now and then, until the sweet potatoes start to soften and change color, around 10 minutes. Throw in most of the scallions and the perilla leaves, cooking just until they wilt, which will take about 3 minutes. If the sauce looks like it’s drying out, splash in a little water to keep things saucy. Finish by sprinkling the rest of the scallions and some sesame seeds on top before serving.
115
people cooked this recipe
ByMichael Davis
Michael enjoys creating straightforward meals that are easy to prepare at home.
Serving Ideas For Family Meals
Serve with steamed rice to soak up the flavorful sauce. You can also offer a side of pickled radishes or kimchi to add a refreshing crunch. For a more filling meal, wrap the chicken in lettuce leaves with a bit of rice and ssamjang sauce.
Food Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat to keep the chicken tender and avoid drying out the sauce. Avoid freezing, as the texture of the chicken and vegetables may change.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs work well and can add more flavor and juiciness. Adjust cooking time as needed.
What can I substitute for gochujang if I don’t have any?
You can use a mix of red chili paste or sauce with a bit of miso or soy sauce for a similar flavor, but it won’t be exactly the same.
How do I prevent the rice cakes from sticking together?
Soak the rice cakes in warm water for 10-15 minutes before cooking to soften them and reduce sticking.
Can I make this dish less spicy?
Yes, reduce the amount of gochujang and gochugaru, or omit the red pepper flakes altogether.
What if I don’t have perilla leaves?
You can skip them or substitute with fresh basil or shiso leaves if available.
How do I know when the sweet potatoes are done?
They should be tender and slightly translucent when pierced with a fork, usually after about 10 minutes of cooking.
Is this dish gluten-free?
It can be if you use gluten-free soy sauce and check that the gochujang and other ingredients are gluten-free.
Can I prepare this dish in advance?
It’s best served fresh, but you can cook it ahead and reheat gently, adding a splash of water to loosen the sauce.
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