Home Appliances
Ingredients
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10ml Light Soy Sauce 15ml Sake 30ml Mirin 150ml Chicken Stock 800ml Water (with Ice) 2 Stalks Spring Onions 8 Perilla Leaves 5g Brown Sugar 5g Korean Chilli Powder (Gochugaru) 10g Ginger 15g Garlic 30g Onions |
200g Carrots 200g Frozen Korean Rice Cakes (Tteok-bokki) 200g White Round Cabbage 300g Sweet Potatoes (Yellow / Orange) 500g Boneless Chicken (Thighs / Breasts) 2 Tablespoons Butter 2 Tablespoons Ice 2 Tablespoons Sesame Oil 4 Tablespoons Korean Chilli Paste (Gochujang) To Taste Salt To Taste White Pepper Powder |
Methods
1. Slice onions into smaller pieces.
2. Blend ginger, cut onions, garlic, gochugaru, brown sugar, mirin, gochujang, sesame oil, light soy sauce, sake into rough paste with your Hand Blender.
3. Skin and cut boneless chicken thighs or breasts into 2cm chunks. In a glass casserole, add chicken chunks and blended paste. Mix well to marinate.
4. Peel and cut sweet potatoes and carrots. Finely slice perilla leaves. Roughly chop 1 stalk of spring onion. Cut cabbage into strips.
5. Bring a pot of water to boil. Lightly blanch frozen tteok-bokki to defrost. Strain and set aside.
6. In a medium-sized pan, heat up butter. Fry marinated chicken until fragrant.
7. Add cut carrots, cabbage slices, cut sweet potatoes, chopped spring onions, half of the chopped perilla leaves, and defrosted tteok-bokki. Mix well.
8. Add chicken stock. Season with salt and pepper to taste. Simmer and stew.
9. Thinly slice another stalk of spring onion. Refresh in iced water.
10. When ready to serve, garnish with remaining chopped perilla leaves and sliced spring onions. Enjoy.
