Korean Gungjung Tteokbokki: Stir-fried Rice Cakes with Chicken & Vegetables 韓式宮廷炒年糕 (Oil-Free, GF)


Recently Utah has been snowing pretty badly. The roads have been icy, but luckily if you’re walking around campus you can see the white snow falling softly to the ground, turning Utah into a White Winterland overnight. If you look up, it is breathtaking to see the majestic mountains laced ever so delicately with threads of white snow. I have never seen anything so beautiful. The snow once untouched, now marked with  a mesh of heavy footprints, is evidence of the very busy lives of  the college students in this area. There is a beauty to winter that I have never appreciated before (at least not in the blizzards of New York). I have to admit God is truly an artist.

Although the snow is beautiful and gorgeous, occasionally I do feel nostalgic for the beautiful fall/spring colors that surrounded me in New York as a missionary. This gorgeous, colorful dish was a way to fight off the nostalgia and the deprivation for the warm weather.

This dish traditionally uses beef, but we opted for chicken because its healthier. We also omitted the sesame oil to make this a healthier dish.


This is a quick, one pan meal balanced with carbs, vegetables and protein. ENJOY!

Zoe and I  have made a lot of Koreanbapsang’s recipes and I can say that they are all delicious!  I’ve travelled to Korea with my family consecutively for 7 years in a row every christmas and I can say that this is pretty authentic. We got thumbs up and smiles and approvals from our Korean friends!thumb_IMG_8845_1024thumb_IMG_8853_1024

Adapted koreanbapsang

Ingredients – Serves 3

  • 3/4-1lb GF Korean Rice Cakes (2″ long pieces, cut in half)
  • 1 tbsp GF Kikoman Soy Sauce
  • 4 ounces Chicken, sliced into small bite-size chunks
  • 3-4 dried shittake mushrooms soaked (we used a 4 ounce can of button mushrooms)
  • 1/2 medium zucchini (sliced lengthwise and then thinly crosswise)
  • 1-2 scallion, lengthwise
  • 1 medium carrots, julienned
  • 1/2 medium onion OR 1 Scallion, finely chopped


  • 2 tbsp GF Soy Sauce
  • 2 tsp Mirin/Apple Cider Vinegar
  • 2 tbsp Honey
  • 2 tsp minced Garlic
  • Pinch of Pepper
  • Sesame seeds (optional for garnish – we didn’t add it!)

How to Make:

  1. Boil water in a medium saucepan. Add in rice cakes pieces. Once they float to surface, take out the rice cakes and drain.
  2. Immediately mix in the soy sauce and set aside.
  3. Mix together sauce ingredients. Marinate the chicken and mushrooms in 1 tbsp of prepared sauce.
  4.  Sprinkle Salt over zucchini slices. Set aside for 15 minutes. Squeeze out excess water. Prepare all the vegetables.
  5. Heat up a nonstick skillet and quickly stir fry the onion, carrot, zucchini separately and set aside.
  6. In the same skillet, cook the chicken and mushrooms for 1-2 minutes, until half cooked.
  7. Add in rice cakes (if cooked, it might start sticking together so carefully separate them and add them into the pan) with the chicken/mushrooms. Stir fry 1-2 minutes.
  8. Add in the vegetables. Stir in the sauce and combine well. Turn off heat.
  9. Taste and adjust the seasonings according to your liking. Sprinkle some sesame seeds over.


Zoe  &  Mia


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