Yopokki Korean Rice Cake with Hot Sauce (Spicy Topokki) 140g

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Gloriously chewy and squishy rice cakes. Mouth-wateringly spicy, umami-rich sauce. And so easy to make! Cabbage. Adds texture, freshness, and crunch. Shred as finely as possible for feathery-light freshness. Look for green cabbage — sometimes called Korean cabbage — or savoy cabbage. Put rice cake and powdered sauce in a container, pour water and microwave for 2 minutes 30 seconds. Remove from microwave, cover and wait for 30 seconds. The texture of the rice cake is doubled. Make it simple. If you don’t have all the ingredients, feel free to make a basic, bare-bones pantry version. I’ve often made Korean Tteokbokki with only rice cakes, sauce, water, and hard-boiled eggs alone.

Soak your rice cakes in warm water for 10 minutes. If your rice cakes are already soft, proceed to step 2. Put rice cake, ramen, and powdered sauce in a container, pour water and microwave for 3 minutes and 30 seconds.Remove from microwave, cover and wait 30 seconds. The texture of the rice cake is doubled. My favorite dish to serve at a party is Cheese Tteokbokki or Korean Spicy Rice Cakes smothered in gooey cheese. Inevitably, someone always says that it’s their favorite Korean dish. onion extract, white sugar, xanthan gum, monosodium L-glutamate, disodium 5'-inosinate, disodium 5'-guanylate]These cup of tteokbokki are great for enjoying the popular Korean rice cake dish without the time or effort to make it from scratch. Tteokbokki (also spelled ddukbokki, ddeokbokki, dukbokki or topokki), is a beloved Korean dish with many variations and a rich history. Literally translated as “stir-fried rice cake”, this spicy rice cake dish is enormously popular as a street food and also enjoyed at home. It’s so good, once you get a taste, you’ll be craving for more!

Australia), caramel coloring, refined salt, seed malt), soybean oil(USA, Brazil, Paraguay), soybean powder}, fruit sugar, Sauce[purified water, chunjang[stir-fried chunjang{chunjang(flour(wheat:USA, Australia)), soybean(USA, Canada, If you find the flavour of your tteokbokki dish too spicy, then you can add some grated cheese or sesame oil to balance out the taste. How to Cook Tteokbokki Put rice cake, ramen, and powdered sauce in a container, pour water and microwave for 3 minutes and 30 seconds. Remove from microwave, cover and wait 30 seconds. The texture of the rice cake is doubled.

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Most tteokbokki you’ll come across will have a sweet and spicy flavour profile, resulting in a deliciously rich and moreish dish. The texture is relatively unique, offering soft, chewy bites. Tteokbokki is made with a rice cake called garaetteok, which is made from short-grain rice in a cylinder shape. This type of rice cake for tteokbokki dishes can be found fresh at Korean markets, in sachets ready with sauce, or in an instant cup (like instant noodles). Our products have been considered safe for export to the US according to FDA standards and have met these high standards. Tteokbokki - sometimes stylised as dukbokki or topokki - is a very popular Korean dish. Whether you want to make it yourself or use an instant topokki cup, we share everything you need to know about tteokbokki and how to make it. What Is Tteokbokki? Korean rice cakes or Tteok/dduk Fish cakes or Eomuk Toppings: hard-boiled eggs, mozzarella cheese, green cabbage Sauce ingredients L to R, top to bottom: Sugar, Gochukaru, Gochujang, garlic, rice syrup (or corn syrup), soy sauce Anchovy Broth Tablets and Hondashi Instructions:

Sara is based in the UK but loves nothing more than creating and sampling dishes from all around the world. Her favourite is Asian cuisine and she hopes to inspire more people in the UK to try authentic East Asian dishes. Ingredients : Rice cakes[rice, refined salt, citric acid(E330), grain alcohol] / Ramen[wheat flour, modified starch, refined salt, palm oil, guar gum, sodium Pyrophosphate, sodium carbonate, potassium carbonate] / Seasoning powder[sugar, chilli powder, tomato powder, refined salt, monosodium L-glutamate(flavour enhancer), modified starch, dried green onion, maltodextrin, onion powder, citric acid anhydrous, garlic powder, oleoresin paprika, disodium 5'-Ribonucleotide, aspartame(contains phenylalanine)] The dish is often served topped with slices of spring onion, which adds another layer of fragrant flavour. Adjust the spice level. To make it spicier, add 1-2 Tbsp more Gochukaru or dried chili flakes. To make things less spicy, halve the amount of Gochujang and Gochukaru (1 Tbsp each vs 2 Tbsp each). FYI, Gochujang sometimes comes in a spicy level ranging from 1-5. Choose a spice level to your liking. I choose spicy level 3 Mozzarella pairs especially well with the saucy richness of Korean Spicy Rice Cakes. Swirls of melty cheese take this simple dish over the top! Ingredients:

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You can also add garnishes such as green onion, gochujang sauce, cheese, and boiled egg to your liking! Korean Rice Cakes (tteok/dduk). Long, cylindrical Korean rice cakes are the star ingredient. When cooked, they take on a delightfully chewy, squishy texture and absorb all that delicious sauce beautifully.