Small tricks can completely change the result of a dish.

Sometimes you don’t need a new recipe or an endless list of ingredients. Simply changing the order, technique or adding an unexpected ingredient is enough to achieve a much better texture and enhance the flavor.

That’s why OKIDOKI FOOD HACKS 🥢 was created: a series where we share small tricks, techniques and ideas to enjoy Asian food at home even more.

From getting gyozas with a perfectly crispy base to improving the texture of rice noodles, making looser fried rice or giving tteokbokki an unexpected twist.

👀 Here are our first 7 FOOD HACKS:

🌶️ 1. The secret ingredient for incredible tteokbokki?

When we think of Korean tteokbokki, we probably immediately think of gochujang, gochugaru and that distinctive sweet and spicy red sauce.

But there’s a less expected ingredient that appears in some versions: curry powder.

The idea isn’t to turn tteokbokki into a curry. A small amount can add another layer of spice and aroma to the sauce, complementing the sweet, spicy and umami flavor of gochujang.

It’s one of those small changes that can give a different twist to one of the most popular dishes in Korean cuisine.

Want to try it at home? Discover our selection of [tteokbokki] at OKIDOKI.

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Add a little curry powder while preparing the tteokbokki sauce.

Start with a very small amount, mix well and taste before adding more.

The key is for the curry to complement the gochujang, not hide its flavor.

🍜 2. Want a creamier Buldak without losing the spice?

Buldak noodles are famous for exactly what they are: intense, spicy and full of flavor.

But if you want a creamier, more enveloping sauce, you can slightly modify the preparation without completely removing that signature spicy kick.

After cooking the noodles, set aside a small amount of the cooking water before draining them.

Add the Buldak sauce and then stir in a small splash of milk or cream.

Stir over low heat until you get a creamy sauce that coats all the noodles well.

Want to take it even further?

A little melted cheese at the end can make it even creamier. 🧀

Find yours [Buldak] favorites and try this trick at home. 🔥

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Add the liquid gradually.

We don't want to turn the noodles into a soup.

The idea is to achieve a creamier, glossier and more coating sauce, while preserving Buldak's spicy character.

🥟 3. How can you get crispy-bottomed, juicy-filled gyozas?

A good gyoza can have several textures at the same time:

a golden, crispy base, a tender top and a juicy interior.

To achieve this, the trick is to combine pan-frying and steam.

Heat a small amount of oil in a pan and place the gyozas base-side down.

Cook them until they start to brown.

Then add a small amount of water and immediately cover the pan. The steam will help finish cooking both the dough and the filling.

When the water has almost disappeared, remove the lid and let the base become crispy again.

Fancy trying it? Discover our [gyozas and dumplings] and achieve that crispy base at home.

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BROWN → ADD WATER → COVER → BROWN AGAIN

You don't need to fill the pan with water.

You only need enough to generate steam.

The result is crispy-bottomed and tender-topped gyozas.

🍚 4. The secret to a much more flavourful kimchi fried rice?

This is a very small change that can make a big difference when preparing kimchi fried rice.

Instead of adding the rice, kimchi and seasonings practically at the same time, start by stir-frying the kimchi.

Cook it for a few minutes with a little oil.

The heat helps concentrate its flavour and allows some parts to start browning and lightly caramelising before adding the rest of the ingredients.

Then add the rice and mix it well.

You can also use a small amount of the kimchi's own liquid to intensify the flavour and add more colour to the dish.

To finish, you can add spring onion, seeds or sesame oil and, of course, a fried egg on top. 🍳

Discover our selection of [Korean kimchi] and make your next kimchi fried rice at home.

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KIMCHI FIRST. RICE AFTER.

Stir-frying the kimchi before adding the rice allows more of its flavor to develop before mixing it with the rest of the dish.

🍜 5. Could you be cooking rice noodles incorrectly?

Rice noodles can go from having the perfect texture to becoming too soft in a very short time.

Especially when you are going to finish cooking them in a wok afterward.

For many types of dried rice noodles, a very useful technique is to soak them first in cold or room-temperature water, instead of boiling them until completely soft before stir-frying them.

Let them hydrate until they are flexible but still retain some structure.

Then drain them and finish cooking them directly in the wok, together with the sauce, vegetables, meat, or the remaining ingredients.

Why?

Because the noodles continue absorbing liquid while they are stir-fried.

If they reach the wok overcooked, they may end up soft, sticky, or even break apart.

Try this technique with our selection of [Asian rice noodles and noodles].

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SOAK → DRAIN → WOK 🔥

The idea is for the noodles to finish cooking together with the sauce and absorb some of its flavor while maintaining a good texture.

Soaking time can vary considerably depending on the type and thickness of the noodle, so also check the specific instructions for the product you are using.

🥩 6. How do they get the meat so tender in stir-fries?

Have you ever tried a stir-fry where the meat is incredibly tender?

There are different techniques for achieving this, and one of them involves using a small amount of baking soda.

Baking soda temporarily changes the conditions on the surface of the meat and may help the proteins contract less during quick cooking.

The result can be a much more tender texture.

Cut the meat into thin strips and use only a small amount of baking soda.

Depending on the method and amount used, it can be left to work briefly and removed, or the excess can be rinsed off, before seasoning and cooking the meat.

Then comes the other half of the trick:

Very hot wok and quick cooking. 🔥

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With baking soda, less is more.

We don’t want to taste it in the dish.

The idea is to use it only to help achieve a more tender texture before stir-frying.

🍚 7. Why can yesterday’s rice make better fried rice?

To make good fried rice, freshly cooked rice can be too moist and sticky.

When it is still hot, the grains contain quite a lot of surface moisture and tend to stick together when they reach the wok.

Previously cooked and cooled rice has a firmer texture.

This helps the grains separate much better during stir-frying, resulting in a more suitable texture for fried rice.

That’s why using rice cooked in advance can be an excellent option for making fried rice at home.

To complete your fried rice, discover our [Asian wok sauces and seasonings].

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If you want fried rice tomorrow, prepare the rice today. 🍚

Once cooked, cool it quickly and store it properly in the refrigerator in a sealed container.

Don’t leave cooked rice at room temperature for hours.

The next day, you’ll have an excellent base ready to go straight into the wok.

Did you know all these Asian cooking tips?

And this is only the beginning.

With OKIDOKI FOOD HACKS, we want to discover small techniques, ingredients and ideas that help us cook our favorite Asian dishes even better.

Tteokbokki, ramen, noodles, gyozas, curry, fried rice, hot pot…

There is so much to discover.

Some tips come from cooking techniques that have been used for years.

Others are small changes that make cooking at home easier.

And some are simply the kind of tips that, once you try them, you always start using.

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