Dakgangjeong Rice Cake Skewers

Method

1. Preheat the oven to 220 °C for 10 min (oven). Soak the wooden skewers in water, and if the rice cakes are hard, soak them in warm water to soften. Cut the chicken into 3 cm pieces, pat dry, season with salt and pepper, coat evenly with the starch and toss with part of the oil.

   Add in this stepBoneless chicken thighs 360 gSalt ½ tspBlack pepper 1 pinchPotato starch 3 tbspNeutral oil 1¼ tbsp

   oven

2. Line a 30×20 cm baking tray with baking paper, spread out the chicken so the pieces don't touch and bake (oven, 220 °C) for 20 min, turning once halfway. It is done when both sides are golden and the largest piece is white all the way through (75 °C in the centre).

   oven

3. While the chicken bakes, heat the rest of the oil in a 24 cm pan, add the rice cakes and fry over medium heat for 4 min, rolling them around, until lightly golden and puffed and soft.

   Add in this stepKorean rice cakes (tteokbokki tteok, 4 cm pieces) 160 gNeutral oil ¾ tbsp

   medium heat

4. Put the soy sauce, gochujang, ketchup, syrup, garlic and water in a small pan and stir over medium-low heat for 2 min until bubbling and glossy.

   Add in this stepSoy sauce 1 tbspGochujang 1 tbspKetchup 1 tbspRice syrup or corn syrup 2 tbspGarlic, minced 1 tspWater (for the glaze) 2 tbsp

   medium-low heat

5. Thread chicken and rice cakes alternately onto the skewers and brush generously with glaze on both sides. Return to the tray and bake (oven) for 3 min, until the glaze turns sticky. Wrap the skewer ends in foil so they don't burn.

   Add in this stepWooden skewers (20 cm) 4

   oven

6. Brush with the remaining glaze, scatter with peanuts and sesame and serve hot.

   Add in this stepRoasted peanuts, roughly chopped 20 gToasted sesame seeds 1 tsp