Sunday, January 1, 2012

1st New Year Lunch!

Ttoekbokki 辣炒年糕

Thawed Korean Rice Cake

Topokki Hot Sauce

Chikuwa Fish Cake

Recipe adatped from Mrs Teng's Blog
  • 500g Korean Rice Cake
  • 100gm Chikuwa fishcake, sliced thinly
  • ¼ section Carrot, julienne
  • 1 small onion, julienne
  • 1 tsp minced garlic
  • 3 pieces cabbages, sliced
  • 2 tbsp oil
  • 2 stalks spring onion, julienne
Seasoning ***
  • 1 tbsp anchovy stock or fish sauce (optional)
  • 1 tsp soy sauce
  • 1 tbsp Korean cooking sugar or 2 tbsp sugar
  • 2 tbsp red pepper paste
  • 1 tsp sesame oil
  • 2 tbsp water
  • 1 tbsp corn starch (mixed with 2 tbsp water)
  • some sesame seeds or pine nuts for garnishing
*** Mix the seasonings in a bowl. Alternatively use the instant sauce 150gm (as pics shown above) and add 250ml water.


  1. Thaw until rice cake soften or soak frozen rice cake for 20 minutes.
  2. Heat frying pan, add oil and stir fry garlic and onion until fragrant. Add carrot and fish Cake and fry for about 2 mins. Add the cabbage and rice cake and fry for another continue frying for another 2 mins.
  3. Add about 250ml water and simmer for about 3 mins or until rice cake is soften (test by cutting the rice cake into two with the spatula ~ should be easy to cut).
  4. Add the seasoning or 딱볶이 sauce and stir fry for about 5 minutes. Stir in spring onions.
  5. Pour in corn starch to thicken the gravy (not necessary if using instant sauce).
  6. Pour onto a serving plate and sprinkle with sesame seeds/pine nuts.

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