Home made Rice Cake(Toppoki) Stir Fry with Asparagus and Tofu

Korean spicy rice cakes, toppoki (Tteokbokki / Ddeokbokki,) is probably the most well-known Korean street snack in Korea. You can see mini vans or carts that sell it on the street very easily. Today I made easy Toppoki/Korean Rice Cake Stir Fry. There are many ways to make these spicy rice cakes, however today’s recipe is the most basic way of cooking it with minimalistic ingredients. So I am calling it “Easy Korean Spicy Rice Cakes!”.

While strolling the streets of San Francisco one day, we stepped into this hole in a wall place thinking we could have some ramen. What we were introduced was these korean rice cake smothered in sauce. We were addicted. Ordered a second serving and got to talk to the chef about how much I loved it. I was immediately reminded of something I grew up eating, called the  Ammani Kozhukkatai. In Southern part of India we make rice cakes in the form of small balls, they are stir fried with simple tempering and enjoyed with some chutney. Made for special occasions, it’s exactly the same method that is used to make toppoki.

I was completely intrigued by this recipe and since it was a family run small place, the chef who was serving us was kind enough to tell me how he made them.  I noted everything down in my mind and ran home to try it out. Years later, I still make and freeze them, because obviously I’m addicted to making and eating them:). The process is very therapeutic. My go to recipe to use the toppoki is in this korean rice cake stir fry.

Tteokbokki /Toppoki rice cake

Toppoki, a cylinder-shaped white rice cake, is used in various ways in Korea. The thick type is  sliced into thin oval shapes for making tteokguk (rice cake soup). The thinner, shorter type is used for tteokbokki, hence the name tteokbokki tteoki.

Depending on where you live, you can find tteokbokki rice cakes freshly made, refrigerated, or frozen at Korean markets. They come in various shapes and sizes. Needless to say, locally made fresh ones are the best ones to use, but good quality refrigerated ones are fine as well. Avoid buying frozen ones: they tend to be dry, easy to crack and not chewy. HOME MADE is the best.

Here is a video demonstrating how to make a Toppoki.

Toppoki/Korean rice cake Stir Fry

For this korean rice cake stir fry, I’ve used asparagus which is seasonal and we get some of the best variety here. Use any sturdy vegetable you prefer and quick stir fry it. The authentic sauce is the gochujang, but if you can’t find it, leave it out. Still is delicious.

Home made Rice Cake(Toppoki) Stir Fry with Asparagus and Tofu

 

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Korean spicy rice cakes (Tteokbokki / Ddeokbokki,) is probably the most well-known Korean street snack in Korea. You can see mini vans or carts that sell it on the street very easily. There are many ways to make these spicy rice cakes, however today’s recipe is the most basic way of cooking it with minimalistic ingredients. So I am calling it “Easy Korean Spicy Rice Cakes!”

Author: Ash

Recipe type: Lunch, Dinner

Cuisine: Korean

Serves: 4

Ingredients

For Toppoki

• 1 cup short grain rice flour
• 1 cup hot water
• ½ tsp salt
• 1 tsp vegetable oil

Stir Fry Sauce

• 4 tbsp low sodium dark soy sauce
• 2 tsp mirin
• 2 tsp chili sauce

Stir fry

• 5 garlic, grated
• 1 inch ginger grated
• 14 oz extra firm tofu, drained of all the water and sliced to 2 inch long pieces
• Asparagus cut to 2 inch pieces
• Gochujang - 2tsp
• 2 tbsp vegetable oil +2 tsp oil for tofu

Instructions

For the tappoki

1. In a microwave safe bowl, add the fine rice flour, salt, oil and add hot water. Use a wooden ladle and mix it well. Cover it with a saran wrap with an inch opening and cook it in a microwave for 30 seconds. Take it out and mix well. Do the same thing for 3 minutes. Cook 30 seconds and take it out and mix.
2. After that take it out and let it rest until it is warm enough to handle. Add a tsp of oil and knead the dough until it is soft. You can pound the dough with a mallet for 4 minutes. This process will take about 10 minutes.
3. Take a golf size ball and roll it out thin long strips. Cut about 2 inches and do that with all of the dough. Cover and set it aside.

Stir fry.

1. Mix everything for the sauce. Set aside.
2. In a flat bottomed pan, add a little oil, brown and toast the tofu until it gets crispy and set aside.
3. In a large saute pan or wok, add oil. Let it get hot. Add the ginger, garlic and saute for 30 seconds, add the asparagus and quickly saute for 2-3 minutes. Pour in the sauce and the gochujang. Throw in the tofu and the rice cakes. Be gentle when flipping and mixing everything. Let the sauce coat everything and serve immediately with some chopped scallions.

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If you try this toppoki/korean rice cake,  please leave a comment, feedback and star rating.

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