We enjoy discovering new flavors, here at Scrumptious Pantry, so we were very excited when our international intern from Korea, HyunJoon, offered to cook his favorite dish for lunch last week. Even more exciting: it asks for ketchup, so of course, we used Scrumptious Pantry’s Tomato Catsup for this dish. HyunJoon tasted through all three flavors that we offer and liked how the Tomato Catsup Fruity played out and hit the kitchen.
To share the deliciousness that is Topokki, HyunJoon proudly presents this recipe! Enjoy!
Today I am going to talk about how to make Spicy Rice Cake (Topokki). You may not be familiar with this food. Topokki is usually eaten in Korea as a snack.
This spicy and sweet food is really famous in Korea because it’s not a delicious blend of flavors, but also nutritious and easy to prepare. It’s sold a lot as street food in Korea. It has been part of our cuisine for many centuries, it was enjoyed by the royal court – and it also has medicinal benefits. I used our Tomato Catsup Fruity in this recipe, so that it makes deepens the flavor and contrasts the heat. Now let’s dive into the recipe of Topokki! We have included a link to a Korean online store, if you do not have an Korean or Asian supermarket in your area.
INGREDIENTS (for 2 ppl)
20 pieces sliced Korean rice cake (this is very different from US rice cakes!)
1/2 onion, halved and then sliced
1 carrot, sliced to 1/4 inch thickness
1/2 green pepper, cubed
1/2 red pepper, cubed
2 pieces of boiled fish cake/Eumok, sliced into thin strips
For the seasoning:
4 tbsp red chile paste/Gochujang
1 tbsp spring onion, chopped
4 tbsp honey
1 cup of water
(1) Mix the seasoning ingredients
(2) In a deep skillet, mix sliced rice cakes with seasoning until well coated
(3) Slowly bring to temperature, when seasoning starts to boil add fish cake, onion, carrot and peppers.
(4) Continue cooking, stirring from time to time, until all the ingredients are cooked.