Topokki

• Cook By: SEMPIO FOODS COMPANY
• Theme: Seafood dishes
• Main Ingredients: rice cake
• Serving Size: 2

toppoki

Ingredients

• 250 g Rice cake
• 1/2 Tbsp Yondu
• 100 g Fishcake
• 40 g Scallion
• 1 1/2 cup Water
• 1 1/2 Tbsp White Corn Syrup
• 1/2 Tbsp Minced garlic
• 1/2 Tbsp Sugar
• 1 Tbsp Gochujang, Korean Chili Paste
• 1/2 tsp Natural Fine Sea Salt
• 1 1/2 Tbsp Red Pepper Powder, Gochugaru for Seasoning

Directions

1. Soak rice cake in warm water to soften. Cut fishcake and scallion into bite-size pieces.
2. When the rice cake softens, Add Yondu to the rice cake and mix well.
3. Combine all ingredients in a pan, add water, and bring to a boil.
4. Cook rice cake over low heat and add fish cake.
5. Reduce heat to simmer and cook until rice cake becomes totally cooked and the sauce has thickened.

Presentation

Ingredients

• Sesame
• Scallion

Directions

1. Garnish with cooked Topokki, chopped chives and sesame seeds.

TIP

• Par cooking the chicken can help reduce cooking time as well as lighter mouth feel.


• If you like it spicier, other different peppers such as Thai chilies are optional.

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