#recipes-keeper

Ingredients (serves 2)

Base

½–1 cup sliced rice cakes (tteok, mochi, or pitha) – fresh or soaked if dried

1 cup water (+ ½ cup if using rice cooker)

1 heaped tbsp white/yellow miso

1 tsp Chinese five-spice

1 bone-in chicken thigh (170–225 g)

½ cup cubed taro

½ cup cubed pumpkin or kūmara (sweet potato)

3–4 garlic cloves, chopped

1 tbsp fresh ginger, minced

1 onion, sliced

1 tbsp suka pinakurat

For the best chew, use packaged Korean tteok or Japanese mochi logs – they hold their shape and give that satisfying bounce when simmered.

Greens & garnishes

Handful garlic chives or spring onions

Handful leafy greens (spinach, bok choy, silverbeet) or edamame/peas

Toppings: fried shallots, bird’s-eye chilli, sesame seeds, coriander, sesame or chilli oil

Quick methods (pick your style)

Pressure cooker: 10 min high pressure → 10 min natural release → stir in vinegar, chives, greens.

Stovetop: Simmer 25–30 min → finish with vinegar and greens.

Rice cooker: Congee mode + 1.5 cups water → stir once → finish as above.

Serve it up

Top with a soft-boiled egg

Pair with kimchi or pickled veg

Drizzle with chilli oil for heat

Pro tips

Add water when reheating – it thickens.

Swap in seasonal veg: yam, carrot, daikon.

Vegan path: tofu + shiitake mushrooms.

No five-spice? Try a pinch of cinnamon + star anise.

Adding more protein? Increase the liquids to keep it soupy.

Good for you

High in vitamins A & K

Rich in fibre & resistant starch

Natural anti-inflammatories – ginger and garlic

Gut-friendly miso and fermented suka pinakurat Tip: add miso at the end for max probiotic goodness.

Protein-stackable – boost with tofu, edamame, peas, or an egg

Make it your own

Stir in gochujang or gochugaru

Add coconut milk for creaminess

Try smoked tofu or duck for richness

Can’t find suka pinakurat? Sub in:

1 tbsp soy sauce + ½ tsp vinegar

1 tbsp coconut aminos + chilli oil

1 tsp fish sauce + lime

Ponzu for citrusy depth