Watching korean drama inspired me to DIY topokki at home. Few years ago I had tried using china dried rice cake for this dish when I couldn't get korean rice cake. However, there is a different in texture. I prefer the korean rice cake as it is soft and chewy even soaked in sauce for a long time. And it shape and texture will still remain good and nice.
Nowadays, it is very convenient and topokki korean rice cake and the red hot pepper paste are found in almost all local supermarkets.
Play back few years ago, perhaps like 8 or 9 years back, I would have to travel to town or Square Two in Thomson to buy the korean rice cake and the korean chilli paste(gochujang) from a korean supermarket. So, I will stock up when I was in that area.
About 5 or 6 years ago, I started seeing Korean supermarket at most of the shopping mall. So, buying topokki became more convenient. But still in selective places.
Now, you can find topokki and gochujang in almost every supermarket. I no longer need to stock up but just buy them as and when I need it. :)
I have created a new page in Facebook, you may view this recipe also in my Facebook Page : Catherine's Cooking Journal .
Ingredients (serving for 1 person):
100g Topokki/Tteokbokki/korean rice cake
2 - 3 big prawns (remove shell & dirt)
1 Tbsp Korean chilli paste/Gochujang(you may add more if you like more spicy)
1/2 Tbsp fish sauce
1/2 Tbsp light sauce
1/2 Tbsp sugar (you may add to 1 tbsp n you may replaced with golden syrup)
Some cabbages - cut
1/4 carrots - cut into thin strips
1 cup of water ( you may reduce if you like more sticky)
1 stalk spring onion cut in 2cm length
Picture of ingredients :
Topokki/Korean Rice Cake
Korean chilli paste/ Korean Hot pepper paste (Gochujang)
1. Wash prawn. Remove shell and dirt. Seasoned with some salt and pepper and put aside.
2. Take about 100g of Topokki/Korean Rice Cake, rinse and set aside.
3. Boil water in a pot over stove. Add korean chilli paste , sugar, fish sauce and light sauce. Stir until the chilli paste is incorporate and dissolve with water.
4.When mixture is boil, add prawns, carrot, cabbages and topokki/korean rice cake.
5. When topokki is soft and chewy and prawn is cooked*, add spring onion. Off fire. Remove from pot and pour into serving plate and serve hot.
Note: you may adjust the seasoning to suit your own taste. The korean hot pepper paste (gochujang)is quite salty on its own. This paste is made of fermented soybean. It is just like miso paste which is salty. Therefore, seasoning need to adjust accordingly.
You may replace prawns with fish cake or minced pork.
* Note1 : Do not overcooked prawn. You may remove prawn from pot first if the tokpoki is not soft yet.
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