Gungjung topokki, or royal court topokki, spiced with soy sauce.
/ Korea Times Photo
by Kim Sue-young
By Kim Sue-young
Royal court topokki, or ``gungjung topokki'' in Korean, spiced with soy sauce, is considered the origin of the current red, hot one. It does not require red pepper paste, so its sweet, salty taste is seductive enough to appeal Westerners. Organizers of the Seoul Topokki Festival 2009 offer tips on how to make the topokki.
Parboil 250 grams of rice cake with a pinch of salt.
Wash the rice cake with cold water and mix with sesame oil.
Soak two pieces of dried pyogo mushroom in water, squeeze, and slice into long, thin strips.
Spice the mushroom and 50 grams of beef with four tablespoons of soy sauce, one tablespoon of sugar, two tablespoon of alcohol, one tablespoon of sesame oil and a pinch of black pepper.
Oil a pan and stir-fry a sliced quarter onion, beef, mushrooms, rice cake and 30 grams of sliced carrot in that order.
According to individual taste, add more salt or chopped garlic.
Serve garnished with sliced fried egg when hot.
Secret Recipe of Classic Topokki
Red, hot topokki
/ Courtesy of Akira
Want to taste red, hot classic topokki at home?
Famous blogger Akira introduces her secret recipe of topokki.
15 pieces of rice cake, 2 pieces of fish stick, spring onion, half of onion
2 table spoon of pepper paste, 1 table spoon of pepper flakes, 1 table spoon of sugar powder, 1 table spoon of starch syrup, 1 tea spoon of chopped garlic
10 dried achovies, 1 piece of dried sea kelp, 2-3 glasses of water
How to make:
Make a broth with dried achivies, sea kelp and water.
Put pepper paste and rice cake into the broth and boil them.
Add the remaining ingredients and boil them until cooked well.
According to individual taste, add a boiled egg, sausage, noodle, etc.
Service it when hot.
Can 'Topokki' Attract Global Taste Buds?