Spicy & Sweet! Irresistible Topokki (Korean Rice Cakes) – The Ultimate Recipe
Make Delicious and Satisfying Instant Topokki at Home!
Today, we’re making Topokki that you’ll never get tired of eating, no matter how often you have it! 🙂
Main Ingredients for Delicious Topokki
- 200g Noodle-style Tteokbokki rice cakes
- 80g Fish cakes
- 10 Cheese-filled rice cakes
- 1/2 Onion
- 5 slices Carrot
- 3 Eggs
- 100g Cabbage
- 70g Mozzarella cheese
- 1 stalk Green onion
- 2 Cheongyang chili peppers (or Korean green chilies)
- 3 Shiitake mushrooms
Golden Ratio Topokki Sauce
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Soy sauce
- 1 Tbsp Sugar
- 1.5 Tbsp Corn syrup (or rice syrup/plum extract)
- 1 Tbsp Minced garlic
- 1 tsp Dried anchovy powder
- 0.5 tsp Dried kelp powder
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Soy sauce
- 1 Tbsp Sugar
- 1.5 Tbsp Corn syrup (or rice syrup/plum extract)
- 1 Tbsp Minced garlic
- 1 tsp Dried anchovy powder
- 0.5 tsp Dried kelp powder
Cooking Instructions
Step 1
First, let’s make the base broth for delicious Tteokbokki. In a pot, add 800ml of water. Then, add 1 tsp of dried anchovy powder, 0.5 tsp of dried kelp powder, and 3 cleaned shiitake mushrooms. Bring to a boil, then simmer over medium heat for 20 minutes to create a rich broth. You can save time by preparing the vegetables while the broth is simmering.
Step 2
Slice the sweet onion about 0.5cm thick. Cut the crunchy carrot into 0.5cm thick half-moon shapes or bite-sized pieces.
Step 3
Slice the green onion diagonally about 0.5cm thick. Slice the spicy Cheongyang chili peppers diagonally to a similar thickness. Tear the sweet cabbage into large, bite-sized pieces by hand; this helps it absorb the sauce better and taste even more delicious.
Step 4
Cut the soft fish cakes into bite-sized pieces (e.g., 2x3cm). To remove any excess oil and achieve a cleaner taste, briefly blanch them in boiling water for about 10 seconds, then rinse under cold water.
Step 5
Now, let’s make the spicy and sweet sauce that will determine the flavor of your Tteokbokki! In a small bowl, combine 1 Tbsp Gochujang, 1 Tbsp minced garlic, 2 Tbsp soy sauce, 1 Tbsp sugar, 1.5 Tbsp corn syrup (or plum extract for a fruity sweetness), and 1.5 Tbsp Gochujang. Mix everything thoroughly to create a delicious sauce.
Step 6
Once the broth is boiling, remove the shiitake mushrooms. Add the Tteokbokki rice cakes and blanched fish cakes to the pot.
Step 7
After adding the rice cakes and fish cakes, add the prepared onion, carrot, and spicy Cheongyang chili peppers. Pour in the delicious sauce you made earlier and stir to dissolve the sauce evenly into the broth.
Step 8
Finally, add a generous amount of cabbage for its sweetness and crisp texture, along with the fragrant green onions. Your Tteokbokki will start to thicken and become delicious from this point on.
Step 9
We’re almost there! Add the chewy cheese-filled rice cakes and the pre-boiled eggs, and simmer for a little longer. Lastly, generously sprinkle plenty of mozzarella cheese over the top. Once the cheese melts, your delicious Instant Topokki is complete! Enjoy your meal!
