Spice up your weekend with Korean Dukbokki

Dinner, Korean, Lunch, Recipes

Welcome to a Korean cooking tutorial – Dukbokki, the snack food or in this case, a full meal.


“Duk” is a Korean food where rice is cooked, then pounded into a glutinous mound and cut into different shapes. In Duk Bok Ki, thin and long rice cakes are used, where in our new year’s soup Duk guk we use sliced rice cakes.

There are brown and white duk varieties available in Vancouver – but found in London only one type in the white rice was available. Choose one you’d like to use and go for it.

Cook time
~20 minutes

1 bag of duk
3-4 tablespoons of gochujang (Korean pepper paste)
250g mushrooms
1 large onion
1 zucchini
2 cups of water
250g cuttlefish (or other type of seafood, optional)
Package of fish cakes (optional)


1. Saute the onion with a bit of coconut oil or oil base on medium heat. At the same time, soak the duk (rice cakes) in cold water and set aside.

2. Mix in the cut up cuttlefish and sauté with the onion.

3. Take 3-4 tablespoons of gochujang, and mix in to the sauté. Saute vigorously, and add in about 2 cups of water. Put the heat on high.

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4. After the water comes to a boil, add in all chopped veggies (mushrooms, zucchini). Add in fish cakes.

5. After all ingredients are mixed together, drain and rinse the duk, and mix in with the other ingredients, stirring gently to ensure mixing amongst the other ingredients.(The reason we do the rice cakes last is because they cook quickly and otherwise they congeal and get too soft for good texture).


6. You’re done! Enjoy your spicy dukbokki.


Brown rice kimbap or “Korean sushi”

Dinner, Korean, Lunch, Recipes, Snacks

Ever been in a food coma? When your body ingests (1) too much food and (2) foods high on the glycemic index, your body releases insulin, triggering a chain reaction of chemicals including melatonin that make you very sleepy… mid day!

Combat such a situation with homemade kimbap made with brown rice – essentially for us Koreans this is a picnic or snack food, and very much resembles sushi. It’s sort of like a “Korean Sushi”. Try out something new this weekend!

Brown rice kimbap or “Korean Sushi”

The below makes about 12 rolls of kimbap. Each ingredient that goes in to the dish takes a bit of time to make, so I generally make a lot, and freeze the ingredients for use later on. I would set aside about 2-3 hours to make the separate ingredients and roll the kimbap.



  • Bamboo rolling mat
  • White vinegar
  • 6 cups uncooked rice (1/3 white sticky rice, 1/3 brown sweet rice, 1/3 black wild rice)
  • Toasted sesame seeds
  • Sesame oil
  • 2 cucumbers
  • 7-8 carrots
  • Dozen eggs
  • Pickled Korean radish (bright yellow)
  • Your choice of protein (I used imitation crab meat, but you could use flaked tuna, etc…)
  • Flat seaweed


1. Make your individual ingredients.

  • Carrots – Wash, then chop up the carrots into small pieces. Sautee in a non-stick frying pan with no oil for about 10-15 minutes on medium heat, until they are soft.
  • Cucumbers – De-seed the cucumbers, and cut them into thin, length-wise strips. You can keep the seeds, but they don’t go in the kimbap (they will make them very soggy, something you probably don’t want).
  • Eggs – Beat 6 eggs at a time in a bowl, and pour in a non-stick frying pan. When it’s quite formed, flip it over, making sure it’s cooked all the way through. Cut into thin strips after they’ve cooled a bit.
  • Rice – Take 3-4 cups of the cooked rice in a large bowl, and add in 2-3 tablespoons of white vinegar.  Mix in a tablespoon of toasted sesame seeds.

2. Create your workstation – lay out all of the ingredients on a table.


3. Take about 1-1.5 cups of rice with a spoon, and carefully spread it throughout the seaweed. Arrange all of the ingredients close to the base of the roll, leaving a bit of rice protruding where you will start rolling.


4. Begin rolling, pressing down firmly! About halfway through rolling, you could do the remainder with your hands, then reinforce the kimbap with the bamboo roll at the end.


5. With a thin brush (or you could use your hands too though this gets messy), apply a thin layer of sesame oil to the rolls. It will taste delicious, and prevent them from sticking to each other and breaking. This step is optional.

6. Repeat, repeat, repeat until your ingredients are gone.


Try it out, let me know how it goes! If you have variations / recommendations please send them through!

Part 2 – Healthy recipe #2 for your work week

Dinner, Lunch, Nutrition & Well-being, Recipes

As I mentioned in my last post, welcome to part 2 of healthy, cost-conscious, portable recipes to try out!

Spicy vegetarian chili

Vegetarian chili with homemade goat yogurt

Prep Time: ~15 minutes (or soak the beans 8 hours in advance if you don’t like to use canned beans)
Cook Time: ~10 minutes (+30 minutes on a timer)
Total Time: ~1 hour

For ingredients, you could really add any type of beans you like, as well as other veggies you love! Or, realistically you could input veggies you have left over in your fridge – it’s a great way to use them up while getting a highly varied, better tasting chili.

1-2 tbsp olive oil
1 onion, diced
2 cloves garlic, minced
1 jalapeño or red chili pepper, seeded, minced
1 red bell pepper, seeded, diced
2 tbsp chipotle chili powder (or more for spicier chili)
1 tbsp ground cumin
1 cup tomato sauce
4 cups water
1 (15-oz) can black beans, drained
1 (15-oz) can chickpeas, drained
1 (15-oz) can red kidney beans, drained
salt and fresh ground black pepper to taste
6 oz pepper Jack cheese, shredded

1. Add the olive oil and onions to a pot, and place over medium heat. Saute the onions until they are translucent.


2. Add the garlic, jalapeño, red bell pepper, oregano, chipotle, cumin, and chili powder. Cook stirring for 3 minutes.

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3. Add the tomato sauce, or make your own! If you have a blender, it’s very easy to do. I took 6-7 tomatoes, and mixed it with the 4 cups of water in my Vitamix blender. You could use a food processor as well, it will work just as well!

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4. Add in the remaining ingredients (water, if you didn’t make your own tomato paste), beans and veggies you like.


5. Bring to a simmer, reduce heat to low, and at this stage, set a timer for 30 minutes while your chili stews and you go enjoy doing something else.

6. Serve in bowls with your desired toppings. Chives, goat yogurt, or shredded cheese are all great options!