Cut the cabbage into bite-sized pieces. Halve the onion, remove the core, and slice radially. Cut the chives into 3–4 cm lengths.

Cut the chicken into bite-sized pieces. Place in a bowl, add the marinade ingredients, mix well, and let sit for 15 minutes.

Heat sesame oil in a hot plate at 160–170°C. Drain the chicken and cook until browned on both sides for about 5 minutes, then remove.

Add cabbage and onion to the hot plate, stir-fry until softened. Spread them out, layer with tteokbokki and cooked chicken, and pour the remaining marinade over. Cover and steam at 140–150°C for 5 minutes until the chicken is cooked and tteokbokki is tender.