Table of Contents
Add the water and the rice cake, and stir to combine. Reduce the heat to medium and let simmer for about 2 minutes, or until the rice cake becomes reconstituted and has softened. Add the hoisin, the remaining 1 tablespoon soy sauce, and the wine, and stir-fry to combine.
The rice cakes are chewy and tender. It looks super spicy and, originally, it is! But you can control the amount of chile paste. You might be able to find it easily at food vendors on the street of Korea. There are always delicious dukbokki boiling and ready to go. Garnish with sesame seeds if you like.
Brown the chicken in hot pan in 2 batches, 2-3 minutes on each side and remove from pan. Add leeks, ginger and garlic and stir 2-3 minutes, add stock and let it absorb 2 minutes, stir in sauce, add chicken back and turn to coat, simmer low until ready to serve, top with sesame seeds, serve with rice.
Heat the sauce over medium low heat. Add the chicken and stir well until the chicken pieces are evenly coated. You can also boost the heat level by simmering the sauce with a little bit of gochugaru (Korean red chili pepper flakes) or whole dried red peppers.
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