Tteokbokki (Korean spicy rice cakes)

I loooove Korean food and tteokbokki is my favourite Korean food of all and the dish I will always order at a Korean restaurant. Tteokbokki is rice cakes served with fish cake and a spicy barbecue sauce. The fish used seems kind of processed but I love it anyway though I’ve used tinned banana blossom because you just can’t get the fish cakes unless you go to an Oriental supermarket. I think tempeh would work well too. In London, there’s several Korean karaoke places where you can eat, then they’ll come and take away the tables and you can sing your heart out. I love a little pre-karaoke tteokbokki washed down with some plum flavoured soju. I think it’s good for the pipes. I got this recipe from the blog ‘My Korean Kitchen’ and I ordered the delicious chewy rice sticks from Amazon.

Serves 2


  • 350g rice cakes
  • 1 tin banana blossom
  • 2 cups dashi stock
  • 60g onion
  • 3 tbsp gochujang
  • 1 1/2 tbsp sugar
  • 1 tbsp soy sauce
  • 1 tsp minced garlic /3 cloves finely chopped
  • 1 tsp gochugaru (or chilli flakes)
  • 1 tsp sesame oil
  • 100g broccoli


1.) The rice cakes all come stuck together so separate these into sticks and soak them in warm water for 10 minutes.

2.) Make the tteokbokki sauce. Take a bowl and combine the gochujang, sugar, soy, garlic and gochugaru. Mix everything well.

3.) In a wok, add the stock and tip in the gochujang mixture. Stir to combine and bring to the boil.

5.) Peel and chop up the onion and add to the stock.

4.) Add the rice cakes and cook for a few minutes. Trim the broccoli, cut into florets and add to the wok.

5.) Drain the banana blossom and cut into chunks, add to the wok.

6.) Cook for a few minutes until the sauce thickens. Stir in the sesame oil at the end.

Korean Stew

I love Korean food and culture and it’s fortunate for my husband that my ancestry test didn’t come back with any Korean as I would have been annoying my husband even more than I have been for the last week about being 20% Norwegian (Viking). This recipe was in Gizzi Erskine’s ‘Healthy Appetite’ and utilises Korean Gochujang chilli paste which I really recommend seeking out (which should be easy in any oriental supermarket). Korean food is typically very spicy and I don’t think this is really a recipe you can tame – just keep a glass of milk to hand! Serve with sushi rice.

Serves 6


  • 2 onions
  • 6 cloves garlic
  • 3cm ginger
  • 1 pack plant pioneers chicken pieces (or another chicken sub)
  • 2 tbsp gochujang
  • 500ml stock ( I used vegan chicken stock)
  • 1 tbsp tomato puree
  • 3 tbsp mirin
  • 1 tbsp rice wine vinegar
  • 2 tbsp soy sauce
  • 2 tsp sugar
  • 1 tsp Korean chilli powder
  • 500g new potatoes
  • 2 carrots
  • bunch spring onions
  • 200g green beans
  • salt and pepper


1.) Add some oil to a pan and heat up. Add the chicken pieces and brown on all sides in a casserole dish.

2.) Roughly chop one of the onions, peel the garlic and ginger and blitz in a food processor to a paste. Chop up the other onion into wedges.

3.) Set the chicken pieces aside and add the onion wedges to the pan. Fry until browned then set aside with the chicken.

4.) Add the onion paste to the pan and fry for 3 – 4 minutes. Whilst this is cooking, make up the stock.

5.) Add the chicken and onion back into the pan with the stock, gochujang, tomato puree, mirin, rice wine vinegar, soy sauce, sugar and potatoes.

6.) Peel the carrots and chop into chunks and add to the pan. Put the lid on and cook on a medium – low heat for 35 minutes.

7.) Cook the rice and tidy and chop the spring onions into 3 pieces. Trim the green beans.

8.) Add the spring onions and green beans and cook for a further 5-10 minutes.

9.) Serve the stew with some sushi rice.