Sunday, January 13, 2013

Korean Spicy Kimchi Topokki

My variation of topokki.  Kimchi Topokki!!  I figured the intense flavor of kimchi would give the basic spicy topokki a boost and I was right.  I actually liked this version better as I found the flavor was more well rounded.  This makes a great meatless meal too.

Feel free to adjust the thickness of your sauce as I think mine was a bit too dry.  I think it would taste better with a little more sauce.  Happy experimenting and whoever try this, please feedback to me ya! 

~Serves 4


  • 1 lb of topokki (rice cake sticks), wash in cold water and drain.
  • 2 pieces of rice cakes, slice into rectangle pieces
  • 1/2 carrot, cut
  • 1 scallion, slice into 1-inch length
  • 300ml anchovy stock
  • 3/4 cup cut kimchi,
  • 2 Tbsp. gochujang (hot pepper paste)
  • 1 Tbsp. ketchup
  • 1 Tbsp. cane sugar
  • 1/2 Tbsp. mirin
  • Salt and pepper to taste

Garnish:  Chopped scallion and toasted sesame seeds.


1.  To make the anchovy stock:  300ml hot water + 1 tsp. anchovy granules.  If you don't have the anchovy granules, boil 1/4 cup of dried anchovies in 300ml water for 10 minutes.

2.  In a flying pan, add in the anchovy stock, gochujang and sugar and let it boil.  When boiling, add in the rice cake sticks and carrot.  Turn the heat to low and let it simmer, stir occasionally for 5 minutes.

3.  Add in the rice cakes, kimchi, scallion, ketchup and mirin.  Keep stirring until the rice cake is cooked through or soft.  Taste one to check for doneness.  Add more water if needed.  Season with salt and black pepper.

4.  Serve on a plate and garnish with scallion and sesame seeds.


Belinda said...

Been looking for great recipes for topokki!

daphne said...

I need to try the rice cakes! I see the packets in the freezer of korean supermarkets but never know what to do with them!! Now I know!

Sonia ~ Nasi Lemak Lover said...

One plate sure not enough ! Sound so yummy!

tigerfish said...

Feeling the spice and that's so good for the cold wintery weather.

Juliana said...

Wow got my mouth watering for this rice sticks...they look so good.
Have a great week!

noobcook said...

think of K-dramas every time I see your Korean recipes :p

my2cts said...

thx u for this recipe. would agree it's a little dry but like you say it is good in a way because we can doctor it with water or better yet anchovy broth (this seems to be critical to give it more complexity of flavor and cut the sweet and thickness)