Koyadofu tteokbokki, cooking Korean street’s sticks of fire.


Today, I’ve made tteokbokki that I call tokkpokki because that’s how I hear it and remember when I have no spell-checker. Yes, that’s hot !


Here are the ingredients :
-the ttoek are Korean mochi or blocks of rice paste. For this dish the cylinder shape is common.
-veggies (carrot, onion, garlic)
-a protein, here tofu (that could be strings of meat, slices of fishcake or boiled egg)


The spicy Korean miso, gochujang. I’ve added paprika powder for more redness, and 2 dried hot chilis for spiciness. That way you can choose the level of hotness you wish.


Koyadofu is freeze-dried tofu. The hard blocks can be re-hydrated in water in a few minutes.


They become like sponges. I had one big block that I cut in slices.


I add the different ingredients, the sauce, water, then the ttoek and let simmer half an hour. Salt, sugar, hot chili can be added to taste.


That’s ready.


Sanchu, Korean salad. That’s not what Koreans do but I like it as a side here.


A glass of makkoli rice drink.


The meal was complete with kimchi, and green jeon pancakes.

For more : Korean Compil’



Cheesy tokkpokki al dente ?

I read the post of Chef Joe on the blog Merveilles de la Nourriture, Spicy Korean Rice Cake (ddukbokki) topped with Cheese . He made cheese baked tokkpokki… but in a Korean sauce. That was surely delicious.

After that, my idea was to serve the Korean tokk like Italian pasta, in a tomato sauce and cheese. So I started with garlic and onion in olive oil, added tomato passata, herbes de Provence… then the tokk. The cheese is grated old parmesan. It’s not baked. The last addition is rucola.

That was not bad… but I regretted that was neither spaghetti nor gochujang sauce. Not a so good idea. That happens.

A few steamed veggies. There were also broccoli.

Dessert is a small serving of creme Mont-Blanc aux marrons, with a chip of chocolate (well, it’s 100% cocoa).

Cal 540 F8.8g C78.9g P15.8g

Korean Gourmande

home-made nira kimchi.

Anyong ! A little compilation of my Korean, Korean-Osakan and Korean-Gourmande recipes on this blog :

N.B : click on the links, not the photos.

DSC02423-001 green jeon

DSC02460-001 koyadofu tokpokki

DSC02198-001 nira chijimi

Korean style Taisho kintoki beans

Imperial abalone soup

tofu chigae with goya

steamer menu

black beans Korean wind

Petit yaki-niku (Korean barbecue)

A red velvet Korean soup

Instant supper : gochujang bean soup

Cheesy tokkpokki al dente ?

Bibinbap from a set…

that’s a wrap : tokkpokki and yakitori

Raw-bergine on Korean soba

Nameko, the funny mushroom and Seoul Summer noodles

Korean-Osakan Bibin’men (cooled noodles)

Oyi neang guk

nira chijimi


today’s bibimbap… double daikon

bibimbap with 2 sorts of kimchi

ginseng chicken soup

making yuzu-cha (yuja-cha)

That’s a wrap : tokkpokki and yakitori

The Korean rice pasta and the Japanese bird skewer…

The tokk rice cake for tokkpokki 떡볶이 look like small candles. These cousins of Japanese mochi are made differently. They don’t melt. It’s common to see them cooked in kochijan (gochujang) sauce in Korean street stalls.

I added a few veggies, that I stir-fried.

Add the tokk, a little gochujang, water, simmer till the “candles” are soft.

Chicken gizzard.

It’s not usual to serve these 2 dishes together of course… and I am not sure many people wrap their tokkpokki.
Japanese yakitori specialty shops are usually bars, and the chicken skewers, served in tapa size are 95% of their menu. I say that because my family in France often goes to a “Japanese” place that serves them a lunch menu with a first dish of sushi, a second of yakitori (of beef, veal, veggies, cheese…) and a dessert plus coffee… not a plausible meal in Osaka. “tori” = bird, so there can’t be a “beef yakitori” by definition. The variation skewers are fined in other types of restaurants (kushi-katsu for fried, izakaya for anything that exist.
Japanese yakitori bars still have a long menu, they prepare all parts of the bird, mostly in 2 main styles shio-yaki (just salted like here) or lacquered by a sauce.
I have one item tonight at Gourmande Yakitori… That’s a start.

A few leaves of that Korean long leave lettuce… and I can wrap :

Cal 626.3 F11.0g C96.2g P46.1g

Korean Gourmande (photo compilation of my Korean posts)