Chicken and Vegetable Curry Tteokbokki

Creamy curry wraps around chewy tteok, tender chicken and a range of creamy flavorful vegetables.

Chicken and Vegetable Curry Tteokbokki

Serves 4 - 5

I’m not sure what I was thinking when I conceptualized this mashup but, I’m amazingly happy with how it came out. This dish combines a warm homemade curry blend with creamy coconut milk as a base thicky wrapped around chewy tteok and mushrooms with tender chicken and a range of creamy flavorful vegetables. Serve with kimchi and a cucumber salad to add brightness and textural contrast.

“Recipe Tips:

*1. If using tteok soak for 1 hour in cool water before using. If using mil tteok, do not soak. Drain well before adding to the curry.”

Ingredients

Curry Blend

1 T ground cumin

1 T ground coriander

2 t kosher salt

1.5 t turmeric

1.5 t gochugaru

1 t ground black pepper

1 t 5-spice powder

1 t garam masala

0.75 t onion powder

0.50 t dried thyme, crushed gently

0.50 t garlic powder

0.25 t ground white pepper 

Marinade

908g (2 lbs) chicken legs, bone in, skin removed

Curry Base

2 T vegetable oil

600g (2 large) onion, sliced with the grain

10g (2 t) ginger, minced

8 garlic cloves, minced

2 cheongyang or serrano chili, minced

350g (2 medium) tomatoes, diced

400ml (14-oz can) unsweetened coconut milk

250ml (1.25 c) water

5g (1.5 in piece) dashima

1 bay leaf

2 T maesil

2 T tsuyu or soy sauce

2 T soju

1.5 T oyster sauce

Vegetables

340g (about 0.75 lb) carrots, cut into 0.25 in slices

200g (about 0.50 lb) beech or oyster mushrooms, trimmed and pulled apart

800g (1 large package) cylinder tteok

340g (0.75 lb) kabocha squash, cut into 0.25 in slices

610g (1.5 lb) broccoli, florets and stems cut into bite sized pieces - stems kept separate

Recipe Know-how

1.      In a small bowl combine the curry blend ingredients mixing well.

2.      In a large mixing bowl combine the chicken with 1/3 of the curry blend.

• Toss well to coat.

• Allow to marinate for at least 1 hour and up to overnight in the fridge.

Prep the remaining ingredients while the chicken marinates.

• Reserve the remaining curry blend.

3.      In a large pot, over medium-high, heat the vegetable oil.

• Add the chicken in batches if necessary and brown well on all sides. Remove to a plate and set aside.

• Reduce the heat to medium.

• Add the onions to the pot with a pinch of salt and saute for 7 – 10 minutes or until browned.

If needed, add an additional 1 T of vegetable oil or butter.

• Add the remaining curry blend and cook for 30 seconds.

• Add the ginger, garlic and chili cooking for 30 seconds longer.

• Add the tomato and cook covered, for 3 - 5 minutes or until the tomatoes have broken down some.

• Stir in the remaining curry base ingredients scraping the bottom of the pot to release any fond.

• Add the chicken and any accumulated juices along with the mushrooms and carrots.

• Cover and bring to a boil.

• Reduce heat and simmer covered for 25 minutes.

• Remove and discard the dashima and bay leaf.

• Add the tteok, squash and broccoli stems. Cook for 6 minutes stirring occasionally.

• Add the broccoli florets and cook for 6 - 8 minutes longer.

Cook the broccoli for longer or shorter depending on the size you have cut it to and your preferred doneness. Longer cooking will result in softer broccoli while shorter cooking will result in firmer broccoli.

I like to cook the broccoli florets for about 8 minutes, the softer more tender broccoli soaks up the flavor of the curry better.

• Taste for seasoning and adjust as necessary.

• Cover the pot and allow to stand off heat for 5 minutes.

4.      Serve.