toppoki
Ingredients
- 250 g Rice cake
- 1/2 Tbsp Yondu
- 100 g Fishcake
- 40 g Scallion
- 1 1/2 cup Water
- 1 1/2 Tbsp White Corn Syrup
- 1/2 Tbsp Minced garlic
- 1/2 Tbsp Sugar
- 1 Tbsp Gochujang, Korean Chili Paste
- 1/2 tsp Natural Fine Sea Salt
- 1 1/2 Tbsp Red Pepper Powder, Gochugaru for Seasoning
Directions
- 1 Soak rice cake in warm water to soften. Cut fishcake and scallion into bite-size pieces.
- 2 When the rice cake softens, Add Yondu to the rice cake and mix well.
- 3 Combine all ingredients in a pan, add water, and bring to a boil.
- 4 Cook rice cake over low heat and add fish cake.
- 5 Reduce heat to simmer and cook until rice cake becomes totally cooked and the sauce has thickened.
Presentaion
Ingredients
- Sesame
- Scallion
Directions
- 1 Garnish with cooked Topokki, chopped chives and sesame seeds.
TIP
- 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.
