It was my daughter who introduced this Korean dish to our family. It was a very sweet and spicy dish, I actually found it too sweet for me, but I enjoyed it, especially the rubbery Rice Cakes. This is my version of Topokki. My method might be different from the authentic method, but it is right for me. The amount of Gochujang (Korean Spicy Miso) depends on your preference. Today I added 4 tablespoons and my family members struggled with the spiciness. However, you may wish to add more. Some people even add Chilli Flakes for extra heat. Fried Fish Cakes are often used for this dish, but it is optional. You may prefer Chicken OR Pork, OR vegetables such as Cabbage OR Asian Mushrooms.
500 to 600g Cylinder Shaped Rice Cakes for Topokki
*Note: I used this product today.
3 to 4 thick Spring Onions *cut them into 3-4cm long pieces
180g Fried Fish Cake *sliced 3-4mm thick
4 Boiled Eggs
Toasted Sesame Seeds *optional
*Note: You can add Vegetables such as Cabbage, Carrot, Onion OR Asian Mushrooms.
2 cups Dashi Stock *OR 2 cups Water & 1 teaspoon Dashi Powder
*Note: You can use Chicken Stock
1 clove Garlic *grated
2 to 4 tablespoons Gochujang (Korean Spicy Miso)
2 tablespoons Sugar
1 tablespoon Soy Sauce
- Rinse Rice Cakes under cold water. If they are stuck to each other, soak in cold water and separate them, then rinse. Drain well.
- Place all the Sauce ingredients in a large frying pan and combine well.
- Add Rice Cakes and bring to the boil. Reduce heat, scatter Fish Cake and Spring Onion pieces, and simmer, stirring occasionally, for 10 to 15 minutes. Taste the sauce, and add extra Gochujang, Sugar OR Soy Sauce as required. When the sauce is thickened, add Boiled Eggs, simmer for a few more minutes, stirring occasionally.
- Sprinkle with some Toasted Sesame Seeds and serve. You can sprinkle some finely chopped Spring Onion as well.
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