Korean Spicy Chicken & Rice Cake Stir Fry

Korean Spicy Chicken & Rice Cake Stir Fry
  • Prep Time: 75
  • Total Time: 90
  • Servings: 4

Recipe Tags

About this Recipe


1 lb Maple Leaf Prime chicken breast, 1 inch dice
2 tbsp (30 ml) mirin
1/2 tsp (2.5 ml) fresh ginger
Pinch black pepper, ground
3 tbsp (45 ml) gochujang (Korean bean paste)
1 tbsp (15 ml) garlic, minced
1 tbsp (15 ml) Korean chili powder
1 tbsp (15 ml) soy sauce
1 tbsp (15 ml) brown sugar
1 tsp (5 ml) curry powder
1/2 medium onion, grated
1 tbsp (15 ml) canola oil
1 medium sweet potato, small slices
1/2 medium carrot, shredded
2 cups (475 ml) napa cabbage, shredded
1/2 cup (120 ml) Korean rice cakes


Marinade the chicken breast with the mirin, ginger, and black pepper for 15 minutes.

Mix the ingredients for the second marinade together and mix into the chicken. Marinade 45 minutes.

Heat a wok or large skillet over medium heat. Add the oil and then add the marinated chicken. Cook for 2 minutes, stirring often.

Add the sweet potato and cook for another 5 minutes. Add water as needed if the marinade sticks excessively to the pan.
Add the cabbage, carrots, and rice cake. Cook for another 5 minutes, stirring often, or until the chicken and sweet potatoes are cooked.

Serve with perilla leaves if available.


Comments & Ratings

 Rate by clicking on the maple leaves. (optional)
 Save this recipe to my Recipe Box

Comments (0)

Show More Comments

No Comments yet