Toppokki: Korean Rice Cake Stew (My Impression). How To Make Tteokbokki + Rice Cake [Easy Recipe] [ASMR] トッポッキタの作り方 [Eating sound] Korean Street Food Corn Dog ASMR Mukbang Instagram. Make the best Korean spicy rice cake at home with this easy recipe! Tteokbokki (also spelled ddukbokki, ddeokbokki, dukbokki or topokki), 떡볶이, is a beloved Korean rice cake dish with many variations and a rich history.

Make popular Korean street food at your home. These spicy rice cakes are super delicious, umami rich and highly addictive! Tteokbokki is one of the most popular Korean street foods in Korea. You can cook Toppokki: Korean Rice Cake Stew (My Impression) using 13 ingredients and 15 steps. Here is how you cook it.

Ingredients of Toppokki: Korean Rice Cake Stew (My Impression)

It's 1 of white onion.
Prepare 1 of green onion.
You need 1 1/2 of sweet pepper.
Prepare 1/2 lb of oyster mushroom.
Prepare 1 lb of Korean Rice Cake (Toppokki).
Prepare 10 piece of dried/fried tofu skin.
It's 3 tbsp of vegetable oil.
It's of Seasoning.
It's 1 tbsp of Korean Hot Pepper Paste.
Prepare 2 tbsp of cooking wine.
You need 2 tsp of granulated fish stocks.
You need 4 cup of water.
It's 1 of salt & pepper.

Home » Korean Soup and Stew » Korean Rice Cake Soup (Tteokguk). Normally I make my rice cake soup using dried sea kelp and dried anchovy stock as it's much quicker to make. However, I have to say making the soup using beef stock brings another level of depth and flavour! Well, this one has topokki (Korean rice cake) as well as noodles in it.

Toppokki: Korean Rice Cake Stew (My Impression) instructions

Prepare the vegatable. Chop the green onions. Cut the white onion into 1/2 inch wedges and sweet pepper into 1/2 inch strips. Bisect the Oyster mushrooms. Cut the fried/dried tofu skins into bite size pieces, if they're not already..
Fill a large skillet with water and bring it to a boil..
As soon as the water boils, drop in all the rice cakes. Cook until soft. Be sure to stir occasionally to avoid sticking..
Once the rice cake is soft, remove them from the heat and drain the water. Set it aside until the later steps..
Heat a clean medium saucepan up until High heat..
When the saucepan becomes very hot, add 3 tbsp of vegetable oil..
Fried the onions with a pinch of salt. Cook until the onion is soft and aromatic..
Add in the mushrooms and pepper. Season with a pinch of salt and pepper. Cook until all the moisture in the pan is cooked out. At that point, the pepper should be soft and the mushroom should be fully browned..
You should expect to see brown bits sticking to the bottom of the pan. Still under High heat, add the cooking wine to deglaze the pan. (Don't be alert by the reaction. It's deliciousness screaming at you.) Stir the goods around quickly to add the bits stick to the veggies..
When the alcohol has been cooked out, add the water, fish stock, and hot pepper paste. Stir to dissolve all the seasoning..
Bring the stew to a simmer and let it simmer for about 10 minutes..
The stew should be very flavorful at this point. Add in the rice cake and bring it back to a boil..
As soon as the stew boils, lower the heat to medium. Let it simmer without the lid on to reduce the liquid down for 15 minutes..
Check the consistency of the stew and taste the rice cake. If it is still too watery for you, continue to reduce the liquid to your liking. (Tip: You want the stew to be somewhat thick because you want more of the sauce to stick to the rice cake. The rice by itself is rather plain. The thicker the sauce, the more a piece will hold, which makes it more flavorful.) You may adjust the flavor with salt and pepper..
Let it cool down for about 10 minutes before serving. This allows the starch from the rice cake to set and thicken the sauce even more, in addition to letting the flavor homogenize..

One thing to note as well - see where it says to keep it refrigerated? So topokki is a chewy, savory and spicy conglomeration of pure love and joy. It's one of my absolute favorite South Korean foods. These spicy Tteokbokki rice cakes are a quick dinner treat to warm up the whole house! Chilli flakes and gochujang are the secret to this fiery tteokbokki recipe.