My daughter and I were at the Asian market the other day. We tend to go once a month, it isn’t close by but worth the drive. She picked up a package of Korean Rice Cakes, I have never even heard of them before, but I am always up for a challenge.
They were not a challenge at all, I would compare them to a gnocchi though not really. They were a little chewier, a little doughier and milder in flavor. However I can see them being interchanged in some instances; not all just some.
I had some chicken and broccoli in the fridge so I went with a rich and glossy sauce for my Korean rice cakes. Everything came together very quickly and it was quite delicious. Next trip to the Asian Market I will pick up another package. Kind of a great weeknight meal if you are in a bit of a hurry.
Korean Rice Cakes and Chicken
Ingredients
- 1 package Korean rice cakes
- 2 chicken breasts sliced into bite sized pieces
- 1 med head broccoli cut into flowerets
- 2 green onions diced whites and greens kept separate
- 2 cloves garlic minced
- olive oil
- Kosher salt and black pepper
sauce
- ¾ cup chicken stock
- 2 tablespoons corn starch
- 2 tablespoons mirin
- 3 tablespoons soy sauce
- 3 tablespoons oyster sauce
- 1 tablespoon toasted sesame oil
Instructions
- Slice the chicken into bite-sized pieces and set aside
- Rinse the rice cakes in a large bowl and separate any pieces that are stuck together.
- In a medium bowl dissolve the corn starch in the chicken stock until all incorporated. Add all the sauce ingredients to this bowl and set aside.
- In a large non-stick pan or a wok over medium heat. Season the chicken all over with salt and pepper. Add the olive oil to the pan and then add the chicken. Let the one side sit and get browned before turning. Cook for another couple of minutes and then remove the chicken to a plate and set aside.
- If needed add a little more oil then add the broccoli and cook stirring around for 3-4 minutes. Reduce the heat a bit and the garlic and whites of the green onions. cook for a minute.
- Add the rice cakes, sauce and chicken to the pan. Cook, stirring frequently, until the rice cakes have softened and the sauce becomes a glaze about 2-3 minutes. Remove from the heat and add the greens of the onions and serve immediately