Topokki Sauce Recipes
TTEOKBOKKI (KOREAN SPICY RICE CAKES)
It is made with rice cakes (garaetteok, cylinder-shaped rice cake), fish cakes, boiled egg, and seasoned with chile paste. The rice cakes are chewy and tender. It looks super spicy and, originally, it is! But you can control the amount of chile paste. You might be able to find it easily at food vendors on the street of Korea. There are always delicious dukbokki boiling and ready to go. Garnish with sesame seeds if you like.
Provided by KFoodaddict
Categories Side Dish
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Combine water and anchovies in a saucepan and bring to a boil. Cook for 10 minutes. Remove anchovies.
- Combine chile paste, sugar, soy sauce, and corn syrup in a bowl to make the sauce.
- Add rice cakes and onion to the anchovy water in the saucepan. Add sauce. Bring to a boil and cook for 5 minutes, stirring occasionally. Add spring onion and boil 3 minutes more.
Nutrition Facts : Calories 182.8 calories, Carbohydrate 41.6 g, Cholesterol 16.4 mg, Fat 3.3 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 1.5 g, Sodium 733.4 mg, Sugar 22.4 g
HOT AND SPICY RICE CAKE (TTEOKBOKKI)
When I lived in Korea I learned the secret to making good tteokbokki from a famous place in a local market. It was run by an old lady who could always be found stirring her pot of tteokbokki, and there were always people lined up to buy it. She was cooking right in front of us to I saw she used...
Categories Snack
Time 30m
Number Of Ingredients 10
Steps:
- Add the water, dried anchovies, and dried kelp to a shallow pot or pan. Boil for 15 minutes over medium high heat without the lid.
- Combine hot pepper paste, hot pepper flakes, and sugar in a small bowl. Remove the anchovies and kelp from the pot and add the rice cake, the mixture in the bowl, the green onion, and the optional fish cakes and hard boiled eggs. The stock will be about 2½ cups.
- Stir gently with a wooden spoon when it starts to boil. Keep stirring until the rice cake turns soft and the sauce thickens and looks shiny, which should take about 10 -15 minutes. If the rice cake is not soft enough, add more water and continue stirring until soften. When you use freshly made rice cake, it takes shorter time. If you use frozen rice cake, thaw it out and soak in cold water to soften it before cooking.
- Remove from the heat and serve hot.
GUNGJUNG-TOPOKKI
Number Of Ingredients 26
Steps:
- 1. Pour water into the pot, heat it up for 2 minutes on high heat. When it boils, scald the mung bean sprouts with salt for 2 minutes drain water (43 g). 2. Stir-fry on preheated pan the onion and pumpkin strips for 2 minutes respectively on medium heat. Stir-fry the green/red pepper for 20 seconds Season the beef and mushrooms with seasoning sauce ①, and stir-fry for 2 minutes on medium heat. 3. Preheat the frying pan, stir-fry white rice cake with seasoning sauce ② for 3 minutes on medium heat. Add the beef, mushrooms, pumpkin strips, onion, green/red pepper and mung bean sprouts, then stir-fry for 30 seconds Turn the heat off, mix them with egg garnish thoroughly.
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- To make the tteokbokki sauce, mix together the gochujang, Korean red pepper flakes, sugar, soy sauce, and garlic in a small bowl and set it aside.
- To make the anchovy stock, add the water and the anchovy flavoring packet to a large deep pan and bring it to a boil. Once it boils, remove the anchovy packet and add the tteokbokki sauce. Lower heat to medium.
- Add the rice cakes to the pan and boil for about 5 to 7 minutes or until soft and tender. If your rice cakes are hard or dry, boil for a few minutes longer.
- Next, add the fish cakes and boil for another 5 minutes. If adding hard boiled eggs and vegetables, add them at this time. The sauce should thicken up slightly. Lastly add the ramen noodles (if using) and turn off the heat. Drizzle in the sesame oil and garnish with scallions and sesame seeds. If using cheese, add it on top and let it melt before serving.
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