Wang Topokki Sauce Korean Spicy Rice Cake Tteokpokki Hot Stir Fry Stew Paste

Description: If you watch the K-Dramas, or follow Kpop Idols, ever been to Korea, or is familiar with Korean Food~ Then you already know that delicious sweet and spicy hot and hearty, and the nation’s most favored street food snack! That’s right! It’s Topokki !! (Also romanized as, Tteokpokki) Most often seen in slow boiling cauldrons or wide pans with all the goodies slow warming up throughout the day Topokki is enjoyed by most age groups, and even though it is spicy, due to its base chili paste, Go Chu Jang (고추장), it not only has a deep and earthy flavor due to the fermantation process, but also have a sweet and savory flavor thanks to the sugar and fish sauce and soy added to balance out to a perfect umami taste! Wang is well known company in Korea for its sauces and marinades, as well as, for its soup bouillon and preserves. The Topokki sauce is not exception! It captures the flavors of the street style spicy rice cake, and takes away the hassle of measuring and blending the ratios. ______ Dee’s Tip: As you can tell, I am also a Korean food connoisseur and I enjoy the traditional flavors to be as legit as possible. This Toppoki sauce is easy to use and doesn’t take a lot of extra preparation. Flavor is legit, and you can’t miss with this sauce, because its that easy to make. But to make a well deserved spicy hot cake stew at home that will make your mama be proud of you, here is a quick recipe (^_~) @ Busan Style Toppoki: Ingredients: - 3 to 5 tablespoons of Wang Topokki sauce - 1 packet of rice cakes (can be any korean rice cake, the ones for rice cake soup also work well) - 1 packet of fish cakes (preferably the flat thin ones, called Busan Omuk, but Oden work too) - Thick Sliced Carrots - Medium Cubed Onions - Water (as needed) - Smoked sausage or weiners (optional) Instructions: - Par boil the rice cakes with just enough water to cover it for a couple of minutes - Add the veggies - Cut the fish cakes or Oden in squares (if flat type), if using round or fish balls, leave as is. - Add fish cake to pot and add 3 to 4 heaping spoonfulls of the sauce and let it boil for 3-4 mins. - Stir every minute or so, because it can stick to the pan or burn. To know the right consistency of when the sauce, it is ready when it thickens up a bit the carrots become soft. If you want to make it thicker, continue to cook but lower the heat to avoid overcooking. Rice cakes taste best when slightly chewy. ENJOY!!! (^_~) ______ This listing is for: Wang Toppoki Ready to use Sauce each jar is almost 17 ounces _______ Made in Korea Ships from Los Angeles, California

Price: 14.75 USD

Location: Glendale, California

End Time: 2024-11-15T06:45:02.000Z

Shipping Cost: 5.6 USD