Jikoba

Name: Jikoba
Total time: 50 min
Yield: 1365 g
Ingredients: Sliced Rice Cakes (Tteokguk Tteok) 100 g; Chicken Thigh Meat 1000 g; Chungjungone Cooking Oligodang (Oligosaccharide Syrup) 83 g; Minced Garlic 31 g; Low-Sugar Brown Rice Gochujang (Red Chili Paste) 33 g; Low-Calorie Tomato Ketchup 22 g; Low-Sugar Oyster Sauce 22 g; Red Pepper Powder 12 g; Unrefined Organic Cane Sugar 32 g; Hatsaldamun Mat Soy Sauce 30 ml

5T dark soy sauce, 3.3T sugar, 3.3T red pepper powder, 1.5T oyster sauce, 8.3T starch syrup (allulose), 1.5T ketchup, 1.5T red chili paste, 1.5 minced garlic

Cook 50 min Difficulty NORMAL 2,317 kcal

#Jikoba #Dak-galbi #Seasoned Chicken #Grilled Chicken #Spicy Food #Chicken Recipe #Late Night Snack Recommendation #Chicken Dish #Easy Cooking #Korean Food

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Ingredients

Main ingredients

Sliced Rice Cakes (Tteokguk Tteok) 100 g
Chicken Thigh Meat 1000 g

Seasonings/Sauce

Chungjungone Cooking Oligodang (Oligosaccharide Syrup) 83 g
Minced Garlic 31 g
Low-Sugar Brown Rice Gochujang (Red Chili Paste) 33 g
Low-Calorie Tomato Ketchup 22 g
Low-Sugar Oyster Sauce 22 g
Red Pepper Powder 12 g
Unrefined Organic Cane Sugar 32 g
Hatsaldamun Mat Soy Sauce 30 ml

Nutrition summary

Carbohydrates 189.85 g 32%

Protein 199.27 g 34%

Fat 90.06 g 34%

Serving size 1365g

Cooking steps

1

Soak the rice cakes and make the sauce mixture.
2

Grill the chicken skin first, and when both sides are golden brown, cut it into pieces.
3

Add the rice cakes, pour the sauce, cook, then add chopped Cheongyang chili peppers and sprinkle sesame seeds to finish.

Jikoba

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