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Chicken Teriyaki Rice Cakes 떡볶이


The traditional version is wrapped up in flaming colors of red and packs some heat.  I decided it would be a nice change of pace to impart a more familiar and comforting flavor with some deeply marinated chicken teriyaki with the sauce running throughout the dish.  It’s slightly reminiscent of the royal court rice cake dish but has a unique style, all on its own.  My mama and I both hope you’ll try it.

Chicken Teriyaki DdukBokki Rice Cakes 떡볶이
Prep time

Cook time

Total time


Serves: 4 Servings

  • 4 c rice cakes {garaeddeok}
  • 4 c water + 1 onion + 4 cloves garlic + 1 piece kelp + 2 carrots + 1 tb soy sauce
  • 2 lbs chicken
  • ¼ c soy sauce
  • 2 tb mirin
  • 1 tb brown sugar
  • ½ ts finely minced ginger
  • Black pepper
  • Sesame oil

  1. In a bowl, soak the rice cakes for at least 20 minutes in cold water. Rinse, drain, and set aside.
  2. In a large pot, bring the water, onion, garlic, kelp, carrots, and soy to rapid boil then lower the heat to simmer.
  3. In another bowl, soak the chicken in the soy, mirin, brown sugar, ginger and pepper. Boil the stock and marinate the chicken both for at least an hour.
  4. In a pan glazed with sesame oil, cook the chicken (with all it’s juices), and toss in the rice cakes.
  5. Pour in the stock one ladle-full at a time. As it cooks, the sauce will thicken, add more or less stock depending on preference.


I hope you enjoy!


Your Squishy Monster ^.~

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