Spicy Chicken Tteokbokki with Gochujang & Condensed Milk Mayo

Anonymous

5 Mar, 2024

Spicy Chicken Tteokbokki with Gochujang & Mayo Sauce

Today’s recipe is Chef Ryu Soo-young’s Chicken Tteokbokki — a delicious twist on the classic Korean rice cake dish.

It’s spicy, savory, and slightly sweet, and when served with a condensed milk mayo sauce, the balance is irresistible.

Let’s take a look at this addictive version of chicken tteokbokki!

Preparing the materials

✅ Materials

Main Ingredients
- 5 chicken legs (about 400g)
- 300g wheat tteokbokki rice cakes
- 2 green onions
- 3 pinches of salt
- A little sesame seeds
- Cooking oil

Gochujang Sauce
- 2 tbsp gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 2 tbsp sesame oil
- 3 tbsp ketchup
- 2 tbsp Korean red chili flakes (gochugaru)
- 4 tbsp sugar
- 1 tbsp minced garlic
- 2 tbsp water

Condensed Milk Mayo Sauce
- 4 tbsp mayonnaise
- 2 tbsp condensed milk
- 1 tbsp honey

How to make chicken tteokbokki

Prepare the Ingredients

Cut the green onions in half lengthwise, then slice into 4 cm pieces.

Soak the tteokbokki rice cakes in water for about 10–15 minutes until softened.

Sear the Chicken

Preheat a dry pan over high heat.

Add the chicken legs (about 400g) directly to the pan — no oil yet.

Cook without touching for 1 minute, flip, and cook the other side for another minute.

You should see a light golden crust forming.

Drizzle a round of cooking oil around the pan and sprinkle the chicken with three pinches of salt.

Cover the pan and cook on low heat for 15 minutes, flipping occasionally so it doesn’t burn.

Make the Sauces

While the chicken is cooking, prepare the sauces.

Gochujang Sauce:

Mix all the ingredients listed above in a bowl and set aside.

Condensed Milk Mayo:

In another small bowl, combine mayonnaise, condensed milk, and honey.

(If you’re unsure about using condensed milk, don’t skip it — it perfectly balances the spiciness with creamy sweetness!)

Stir-Fry the Green Onions

After 15 minutes, the chicken should be evenly cooked.

Add the green onions to the pan and stir-fry over high heat until they turn slightly charred and fragrant.

Add the Rice Cakes

Add the soaked tteokbokki rice cakes to the pan.

Toss everything together, then cover the pan and let it cook briefly.

(Covering helps the rice cakes soften faster.)

Cook over medium heat for about 1 minute.

When the rice cakes turn golden, lower the heat and drizzle a little more cooking oil around the pan.

Add the Sauce

Pour in about 5 tablespoons of the gochujang sauce (not all of it).

Keep the rest — it’s perfect for other spicy dishes later.

Stir-fry on low heat for 1–2 minutes, until the sauce thickens and coats the chicken and rice cakes evenly.

Finish and Serve

When the sauce becomes glossy and sticky, cover the pan again and let it steam on low heat for 1 more minute.

Then open the lid — your moist and flavorful Chicken Tteokbokki is ready!

Serve it in a cast-iron or earthenware pan for that cozy, Korean home-style look.

Sprinkle with sesame seeds and enjoy with the condensed milk mayo sauce on the side —

or drizzle it right on top for a creamy, sweet-spicy combo.

Enjoy!

This Spicy Chicken Tteokbokki is a perfect mix of fiery gochujang heat and smooth, sweet mayo sauce.

It’s simple, satisfying, and beautifully balanced — just like Chef Ryu Soo-young’s original version.

Have a delicious meal!