Steps to Make Spicy Fish Cakes Korean

Spicy Korean Chicken

This tteokbokki recipe is made with a the sauce is deliciously sweet and spicy, made with spicy korean chili paste, soy sauce, rice fish cake is typically ground up fish pressed together with sugar, potato starch and vegetables.

Recipe Summary Spicy Korean Chicken

Slightly spicy, slightly sweet Korean-style chicken thighs.

Ingredients | Spicy Fish Cakes Korean

1 pound skinless, boneless chicken thighs

2 tablespoons soy sauce

2 tablespoons vegetable oil

1 ½ tablespoons Korean chile paste (gochujang)

1 tablespoon sesame oil

3 cloves garlic, minced

1 (1 inch) piece ginger, peeled and minced

1 teaspoon Korean red chile flakes (gochugaru)

Directions

Pound chicken thighs, if desired. Combine soy sauce, vegetable oil, chile paste, sesame oil, garlic, ginger, and red chile flakes in a large owl. Whisk to completely dissolve chile paste. Add chicken and stir to coat. Cover with plastic wrap and refrigerate at least 30 minutes and up to 2 hours.

Preheat grill for medium heat and lightly oil the grate.

Grill the chicken until slightly charred and no longer pink in the center, 5 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

You can use regular chili powder instead of the gochugaru.

Chicken may also be pan-fried or baked for 20 minutes at 400 degrees F (200 degrees C), if desired.

Info | Spicy Fish Cakes Korean

prep: 15 mins cook: 10 mins additional: 30 mins total: 55 mins Servings: 4 Yield: 4 servings

TAG : Spicy Korean Chicken

World Cuisine Recipes, Asian, Korean,