Korean rice cakes are a delicious addition to your cooking repertoire, known for their tender and chewy texture. They are versatile and can be enjoyed in various dishes, such as stir-fry and soups. If you’re new to cooking with Korean rice cakes or unsure where to purchase them, this recipe will guide you through an easy and tasty preparation method.

This dish features stir-fried rice cakes with chicken and snap peas tossed in a glossy brown sauce. It’s one of my favorite ways to enjoy these veggie-filled meals. Although the sauce is not traditional, it brings out the best in the spicy sauce commonly used in Korean dishes. For authentic common sauces, I recommend checking out the Korean, which offers numerous recipes.

In this recipe, the chicken is tenderized using a simple velveting process with baking soda. This step keeps the meat super tender. I often follow this process in a number of recipes on my site because of the great results. You can skip this step if desired, but I find it enhances the dish significantly.

Discover the Delight of Korean Rice Cakes with Chicken and Vegetables

This vibrant dish combines chewy Korean rice cakes (or tteok), juicy chicken, and tasty vegetables like summer corn and shiitake mushrooms. The water used to rehydrate the dried mushrooms creates an earthy base for our hoisin and red chile sauce (which can be adjusted by using less gochujang). For an elegant garnish, try sautéing crunchy, creamy cashews with a bit of fresh ginger.

INGREDIENTS

To make Korean rice cakes with chicken, you will need 1 lb rice cakes (either Korean or Chinese sliced rice cakes).
Also, prepare 1 lb chicken breast and 8 oz sugar snap peas. If you prefer, you can substitute with snow peas, broccoli, or other veggies.

Slice 4 green onions (both greens and whites) thinly and keep them separated.
You will also need 2 tablespoon freshly minced garlic.
For cooking, use olive oil or veggie oil for stir-frying.

To add flavor, sprinkle toasted sesame seeds as a topping.
For the sauce, combine ¾ cup chicken stock (or veggie stock), 2 tablespoon corn starch, 2 tablespoon mirin (a Japanese sweet cooking wine), 2 tablespoon soy sauce, 1 tablespoon dark soy sauce (or regular soy sauce), 3 tablespoon oyster sauce, and 1 tablespoon toasted sesame oil.

This blend of ingredients ensures a rich and savory dish that’s perfect for any meal. The combination of tender chicken and chewy rice cakes, along with a flavorful sauce, makes this recipe a standout. Enjoy the mixture of different veggies and the aromatic garlic, which enhances the overall taste.

INSTRUCTIONS

Start by slicing the chicken breast into ¼” thick slices, then cut into bite-sized pieces.
To tenderize, place the chicken on a cutting board or plate and dust with 1 teaspoon of baking soda.
Let it sit for 15 minutes, then rinse with water and pat dry using a mesh strainer.

While the chicken is tenderizing, prepare the veggies and rice cakes. Rinse the rice cakes in a large bowl and separate any pieces that are stuck together.
Dissolve the corn starch in the chicken stock until fully mixed, then add the rest of the sauce ingredients and set aside.
Heat a swirl of oil in a large non-stick pan or wok over medium high heat.

Season the chicken with salt and pepper and cook until golden on one side (about 2-3 minutes), then stir and cook until cooked through (another 2 minutes).
Remove the chicken to a plate. Add more oil to the pan, then add the snap peas. Cook until bright green and charred in spots (about 2-3 minutes).
Reduce heat to medium-low and push the snap peas to one side. Add more oil, the garlic, and the whites of the green onions to the other side and cook until fragrant (about 1 minute).

Add the rice cakes, sauce, and chicken back to the pan. Cook, stirring often, until the rice cakes are soft and the sauce becomes a glaze (about 2 minutes).
If the sauce reduces too much, add a splash of water. Remove from heat, mix in the green portions of the green onions, and serve immediately.
Garnish with toasted sesame seeds.

HOW TO MAKE VELVET CHICKEN WITH BAKING SODA

Velvet chicken is a method to tenderize meat, making it perfect for stir-fry dishes. This velveting technique is common in American-Chinese restaurants because it prevents the chicken from becoming dry and overcooked.
There are different methods, but the one I prefer uses baking soda instead of a mixture of corn starch and oil.

Start by slicing the chicken into thin, bite-sized pieces.

Dust the pieces with some baking soda and let them sit for about 15 minutes. You can use a mesh strainer to evenly distribute the baking soda, similar to how you might dust powdered sugar.
After 15 minutes, rinse the chicken thoroughly and pat it dry with paper towels.
Now the chicken is ready to be seasoned and added to your stir-fry ingredients.

This process doesn’t take much extra time and ensures that your chicken remains tender. There are other recipes on my site that use this velvet chicken method. If you enjoy this recipe, you may want to explore those as well!

WHAT ARE KOREAN RICE CAKES?

Korean rice cakes, also known as tteok or dduk, are quite different from the puffed rice crackers that many Americans think of when they hear the term “rice cake”. These soft and chewy cakes are primarily made from rice flour and water, making them similar to Japanese mochi, but a bit more firm and chewy. They don’t have much flavor on their own, so they serve as an excellent vessel for tasty sauces.

In my experience, Korean rice cakes come in two main shapes: ovals and rods. Both shapes work well in stir-fry recipes, but for soup, the oval style is typically used. At my house, I usually keep the oval-shaped ones on hand, as they are more versatile and appropriate for various recipes. Whether you’re making a hearty soup or a quick stir-fry, these rice cakes are a fantastic addition to your cooking repertoire.

WHERE TO BUY KOREAN RICE CAKES

When it comes to purchasing Korean rice cakes, your best bet is to visit a Korean grocery store. These stores offer the most authentic options, but depending on your area, finding one might be challenging. Asian markets usually have options for rice cakes, and in some places, even local stores are starting to stock them due to their growing popularity. In the US, retailers like Trader Joe’s and Amazon now carry them. I’ve tried the Trader Joe’s rice cakes, and while the texture wasn’t perfect, they are still a great choice if they’re your only option.

You can find rice cakes in the freezer, refrigerator, or unrefrigerated sections of the grocery store. The use-by dates vary, with the longest being for the freezer, followed by the fridge, and the shortest for the unrefrigerated option. Personally, I’ve had the best results with refrigerated rice cakes, so that’s what I typically buy.

KEY TIPS – KOREAN RICE CAKES WITH CHICKEN

THE RICE CAKES WILL SOFTEN QUICKLY, AND CONTINUE TO SOFTEN AFTER THEY’RE REMOVED FROM HEAT

The easiest way to mess up this recipe is by over cooking the rice cakes until they become mushy. The ideal texture we want is chewy but firm, similar to al dente pasta. You can check the texture by pressing them with a spatula or tongs, or by taking a bite. Keep in mind that the rice cakes will soften as they sit, so it’s best to remove them from the heat when they are just slightly underdone.

If you’re new to cooking rice cakes, finding the appropriate time to remove them from the heat might take a few batches to get the right feel. However, even slightly overcooked rice cakes are still delicious! Enjoy the process and remember, practice makes perfect

DON’T SKIP THE CHICKEN TENDERIZING PROCESS

One of the best ways to prepare chicken for this recipe is by using a simple velvet technique. Lightly dust the chicken with baking soda, let it sit, then rinse it off. While this step can be omitted, it helps keep the meat tender and prevents it from becoming overcooked. I highly recommend following this method for the best results. See the section below for more details.

CHECK OUT MY GUIDE ON FREEZING FRESH GARLIC TO SAVE SOME TIME IN THE KITCHEN

For the convenience of pre-minced garlic with the flavor of fresh garlic, try freezing your own minced garlic. It’s a great option that will surprise you with how the flavor of frozen garlic is nearly as good as fresh. Plus, it saves you from the sticky prep and clean-up. Read more about this in my guide: How to Freeze Garlic.

SUBSTITUTE BROCCOLI OR YOUR FAVORITE STIR-FRY VEGGIE

This dish is delicious with various veggie options. You can use broccoli, broccolini, carrots, snow peas, bean sprouts, or mushrooms. Feel free to substitute any veggie you prefer to make this recipe your own.

THE SAUCE CAN BE MIXED AHEAD OF TIME

If you want to prep parts of the meal in advance, mixing the sauce ahead of time is an easy way to speed up the process. The chicken can also go through its baking soda treatment and then be returned to the fridge to be cooked later.

DIETARY RESTRICTIONS – KOREAN RICE CAKES WITH CHICKEN

DISH IS NATURALLY DAIRY-FREE

MAKE IT GLUTEN-FREE

This dish is naturally dairy-free, but to make it gluten-free, you need to use gluten-free versions of oyster sauce and soy sauce. Many brands like Kikkoman and Lee Kum Kee offer GF oyster sauce. Ensure you’re also using gluten-free soy sauce like tamari and gluten-free dark soy sauce for the best results.

A NOTE ON SERVING SIZES

Serving sizes are very personal and can be difficult to select to suit everyone. While this recipe is listed as 4 servings, some people may prefer to have more than one serving. When I make this dish, I often consider the appetite of my guests, much like when I prepare a MISO BUTTER LOBSTER ROLL, to ensure everyone is satisfied.

FAQs

What to Pair with Korean Rice Cakes?

Pairing Korean rice cakes with other dishes can enhance your meal. Try Stir-fried Noodles for a match made in heaven with the spicy Korean rice cake. Korean Soybean Paste Stew adds a comforting touch, while Fried Chicken offers a crispy contrast. For something different, consider Deep-fried Calamares. Feel free to adjust these pairings to your preference.

Are Korean Rice Cakes Healthy?

Rice cakes are a healthy choice. They are low in calories, with about 100 calories per serving, so you don’t feel bloated after eating them. Additionally, they are high in protein; one serving provides about 2 grams of protein.

What are Korean Rice Cakes Made Of?

Tteok, or Korean rice cakes, are made from steamed flour of various grains, especially glutinous rice and non-glutinous rice. The steamed flour can be pounded, shaped, or pan-fried to make these rice cakes. Sometimes, tteok is made from cooked grains.

Unveil the Flavor: Korean Rice Cakes with Chicken Delight!