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Soak rice cake in warm water to soften. Cut fishcake and scallion into bite-size pieces.
When the rice cake softens, Add Yondu to the rice cake and mix well.
Combine all ingredients in a pan, add water, and bring to a boil.
Cook rice cake over low heat and add fish cake.
Reduce heat to simmer and cook until rice cake becomes totally cooked and the sauce has thickened.
Garnish with cooked Topokki, chopped chives and sesame seeds.
- Par cooking the chicken can help reduce cooking time as well as lighter mouth feel.
- If you like it spicier, other different peppers such as Thai chilies are optional.