Korean rice cake (topokki) is seen in many of the stalls on the streets of Seoul and other places in Korea. It’s chewy, spicy, salty and juicy at the same time. If you want to recreate this signature dish at home, here’s how you can achieve!
Ingredients (for 1 person)
10-12 Korean rice cakes
2 pieces of fish cake (thinly sliced)
2 hard-boiled eggs
1 leek ((thinly sliced)
1 cabbage (thinly sliced)
3 1/2 cups of water
10-12 dried anchovies for the stock
1 2×2 piece of dried sea kelp
3 table spoons of chili pepper paste
1 table spoon of chili pepper powder (if you want to go a bit spicier)
1 table spoon of soya sauce
1 table spoon of honey
1 tea spoon of sugar
1 tea spoon of grated garlic
How to cook?
- In a small pot filled with water, add in all the soup stock ingredients (anchovies and dried sea kelp) and bring it to boil. Let it simmer for 15 minutes, then remove the anchovies and sea kelp.
- Pour 3 cups of soup stock into a large pot and bring to boil. Add the sauce mixture into the pot along with onions and leeks. Add more sauce to taste, boil over medium heat for 5 minutes.
- Add rice cakes, boiled eggs, cabbage and fish cakes into the pot. Boil it for another 15 minutes, you will notice that the sauce will thicken as you boil along the way. Stir occasionally.
- Serve hot, add some cooked ramen if you want more flavor. Joh-eun sigsaleul!
**Info narrated from: Seoul Taste**