Miss K has been super stressed and busy recently so when I saw Su young-sshi's honey mayo tteokbokki, I knew it will be sure to cheer her up. You know you have reached the crowning glory of your short, brief and uninspiring culinary career when Miss Korea says that your tteokbokki is better than anything store bought and she will have it any other day.

@suyoung_ryu is my favourite celebrity chef on @funstaurant_kbs as his recipes are so easy to follow and makes use of simple everyday ingredients. He is also super funny and inspires me to cook for Miss K more often in the future.

Tteokbokki is a relatively simple dish but you need to put in some extra effort to elevate it to the next level. In his recipe, Chef Ryu recommends that you cook the spring onions, the tteok, the cocktail sausages and prawns separately so that they will be perfect taste-wise on their own and even better together. He also recommends that the oil from the spring onion be used to give the dish the extra oomph and aromatic notes.

To prepare the crabstick garnish, I had to shred crab sticks into strips before deep-frying them for the extra bit of crunch to contrast with the soft chewy tteok.

Last but not least, Chef Ryu recommends finishing the dish with a honey-mayonnaise sauce which can be used as a dip or drizzled over the dish. This, for me, is the key to this dish.

It is not doing my waistline no good but this rich, creamy concoction balanced the slightly salty and spicy gochujang sauce (which is usually used for tteokboki) and is just perfect for this dish.

The essence of Chef Ryu's dish is his use of contrasting textures (the crispy deep fried crabstick and the soft chewy tteok) and flavours (the salty and spicy gochujang and the sweet rich creamy honey mayo sauces) that elevates this dish to the next level.

어남선생, 고맙습니다. We really loved your tteokbokki!