Recipe: Korean Topokki Spicy Rice Cake

This popular spicy Korean dish is sure to bring you warm thoughts

This Korean Topokki Spicy Rice Cake dish is a favourite of Chef Emily Oh Myoungsuk of Insadong Korea Town and the JP Pepperdine Group.

Chef Emily has been having this dish ever since she was young, and has grown to love this dish a lot. It brings back warm memories for her.

INGREDIENTS

250g Rice Cake
2 pieces Fish Cake – cut into small rectangle pieces
Half Onion – chopped
2 tbsp Hot Bean Paste (Gochujang)
2 tsp Sugar
1 tsp Minced Garlic
1 tbsp Soy Sauce
1 stalk Sliced Leek

METHOD

Put 400ml of water in a frying pan together with the hot bean paste, minced garlic, soy sauce and sugar, and bring it to boil.
Put in the rice cake, fish cake and onion. Stir it well for 2-3 minutes, until the sauce gets a little thick.
Add in leek and simmer for another 1-2 minutes.
Serve hot.

[su_note note_color=”#b4f1fa”]Chef Emily Oh Myoungsuk

Chef Emily had worked in traditional restaurants in Korea for six years, and is currently Korean Head Chef of JP Pepperdine Group. She helped the company to set up its Korean Cuisine Concept.[/su_note]