[Korean Food Introduction # 25] Topokki (Stir-Fried Rice Cake)

I am posting at stemit in Korea, and I would like to introduce you Korean food that Koreans enjoy.

This time is the 25th introduction to Korean food and I will introduce Topokki today.

First, you do not know what Topokki is?

Topokki (Gochujang Topokki) is representative of hot Korean dishes spiced with Gochujang (red chili paste). Everybody loves Topokki. Even children, who have yet to develop a taste for spicy food (red chili paste), food, enjoy Topokki, even if they have to drink lots of water to cool their tongue. It is the national street food of Korea.

Originally, Topokki (Gungjung topokki) was not a spicy dish. In the royal courts of Joseon, it was prepared by simmering beef, carrots, onions, Pyogo (shitake) mushrooms and other ingredients together with rice cakes in soy sauce. The colorful ingredients - black Pyogo mushrooms, white onions, red carrots and peppers, green chili peppers, and yellow egg garnish - were visually as well as nutritionally harmonious. (source: Great Food, Great Stories from Korea, January 1, 2013, Korea Food Research Institute)

So there are two types of Topokki in Korea, Gungjung Topokki and Gochujang Topokki. Recently, Gochujang Topokki is eaten a lot and the food to be introduced today is Gochujang Topokki.

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◎ Gochujang Topokki

Food Ingredients

: Topokki rice cake, cabbage, fish cake, green onion, egg, sauce (3 tablespoons of red pepper paste, 3 tablespoons of red pepper powder, 2 tablespoons of soy sauce, 2 tablespoons of oligosaccharide, 2 tablespoons of sugar, 2 tablespoons of garlic, 1 cup of water)

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Recipe

Soak the rice cake in water for a while and cook the eggs. And vegetables and fish paste are prepared as shown in the picture above.
Put a cup of water in the pot and boil. Then, add the sauce and boil more.