Ground Chicken & Shiitake Tteokbokki

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Step 1

Brown the Chicken & Aromatics:

Step 2

In a large skillet or sauté pan over medium-high heat, add a drizzle of oil. Add the ground chicken, diced onion, and minced garlic. Cook, breaking up the meat with a wooden spoon, until the chicken is browned and fully cooked through (about 5–7 minutes).

Step 3

Sauté the Mushrooms:

Step 4

Add the sliced shiitake mushrooms directly to the skillet with the chicken. Sauté for another 3–4 minutes until the mushrooms have softened and released their moisture.

Step 5

Build the Sauce & Simmer the Rice Cakes:

Step 6

Pour in 1/2 cup of chicken broth or water and empty the Trader Joe's sauce packet into the skillet. Stir well to combine everything into a uniform, vibrant red sauce.

Step 7

Add the frozen rice cakes right into the pan. Stir them around to make sure they are submerged in the liquid.

Step 8

Cook Until Chewy & Glossy:

Step 9

Bring the mixture to a gentle simmer, then turn the heat down to medium-low. Cover the pan with a lid and let it simmer for 8 to 10 minutes, stirring occasionally so the rice cakes don't stick to the bottom.

Step 10

Remove the lid during the last 2 minutes if the sauce needs to thicken up into a glossy glaze.

Step 11

Add Greens & Serve:

Step 12

Turn off the heat. Stir in your baby spinach or Napa cabbage until it wilts into the hot sauce (about 1–2 minutes).

Step 13

Garnish with plenty of chopped scallions and toasted sesame seeds.