Randy Chandler
Tteokbokki, also known as topokki, is a popular Korean street food that has gained a cult following worldwide. It is made with chewy rice cakes, spicy sauce, and various vegetables, proteins, and toppings. The addition of cheese on top takes this dish to the next level, creating a flavour explosion in your mouth. This paragraph will introduce the topic of how to cook this delicious, comforting, and filling dish that's perfect for any time of the day.
How to Cook Cheese Topokki
| Characteristics | Values |
|---|---|
| Type of Dish | Main meal or side dish |
| Ingredients | Korean rice cakes, shredded mozzarella cheese, Korean soup stock, chicken broth, gochujang, soy sauce, sugar, gochugaru, green onion, sesame seeds, sesame oil, eggs, fish cakes, sausage, seafood, vegetables |
| Cooking Method | Boil, stir-fry, bake |
| Cooking Time | 20-30 minutes |
| Difficulty | Easy |
| Cuisine | Korean |
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What You'll Learn
Preparing the rice cakes
When preparing the rice cakes, you have the option of using store-bought or homemade rice cakes. Store-bought rice cakes can be purchased from Korean grocery stores, where you can find them in different sizes. They are typically made with non-glutinous rice flour and formed into long, cylindrical shapes. If using store-bought rice cakes, check their texture. If they are frozen or feel firm, you will need to boil them in water for around 5 minutes until they soften before adding them to your sauce. Pre-soaking the rice cakes in warm water for about 10-20 minutes can help speed up the cooking process and ensure even softening.
If you choose to make your rice cakes from scratch, you can follow a simple recipe using non-glutinous rice flour. Form the dough into cylinders and bake them at 355 °F for 15-20 minutes, depending on whether the dough was frozen beforehand. Baking adds a nutty, toasty flavour to the rice cakes and a crispy outer layer, enhancing the texture of your cheese topokki.
Once your rice cakes are ready, it's time to add them to your sauce and let them simmer until tender. Remember to stir occasionally to prevent sticking and ensure even cooking. The rice cakes will continue to absorb the sauce as they cook, so adjust the consistency and amount of sauce as needed.
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Making the sauce
In a mixing bowl, combine garlic, gochujang, honey, brown sugar, soy sauce, gochugaru, and sesame oil. Gochujang is a Korean chilli pepper paste, and gochugaru are Korean red chilli flakes. If you don't like it too spicy, you can use gochujang without the gochugaru. The sauce should be thick and sticky.
In a pan, pour in the stock and heat to medium-high to bring to a simmer. Drain the rice cakes and add them to the stock with the sauce. Mix and bring to a boil, then reduce to medium heat, stirring occasionally. Cook for 10-15 minutes, or until the rice cakes are tender and the sauce has thickened.
Taste the sauce as you go, seeking the perfect balance between spicy and creamy. You can add more gochujang for spice, or gradually stir in mozzarella or cheddar for creaminess, watching it stretch and weave through the sauce.
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Adding toppings
Topokki is one of South Korea's most beloved street foods. It is a spicy, saucy dish made of Korean rice cakes and various toppings. The texture of the rice cake is chewy and bouncy, and super satisfying.
The most common cheese used in topokki is mozzarella, but you can definitely use other melty cheese options such as cheddar. It is recommended to grate your cheeses finely for even melting.
- Proteins: Thinly sliced beef or tender morsels of seafood casting spells on the chewy rice cakes.
- Vegetables: Crispy green onions, earthy mushrooms, sweet bell peppers, and cabbage dancing in the spicy red sauce.
- Aromatic herbs: A sprinkle of sesame leaves or basil, bringing a refreshing enchantment to each steamy bite.
- Sauces: A swirl of gochujang met with fragrant sesame oil, writing an epic of flavors too powerful for any regular topokki tale.
- Sweet contrast: Surprising cameos of hard-boiled eggs or soft tofu soothing the fiery passion of the dish's spice.
- Other ingredients: Eomuk (fish cake), dumplings, sausages, and seafood.
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Melting the cheese
The key to achieving that perfect, gooey, stretchy cheese pull is to grate your cheese finely. Freshly grated cheese is a must—pre-shredded cheese has an anti-caking agent that prevents it from melting together smoothly. Keep the cheese cold until you grate it, as cold cheese is easier to grate than soft, warm cheese. Mozzarella is the classic choice, but you can use other melty cheeses like cheddar.
Before adding the cheese, make sure your rice cakes are tender and your sauce has thickened to your liking. If your sauce is too thin, it may dry out when you melt the cheese. To prevent this, make sure there's enough sauce in the pan, and add more broth if needed.
Once your rice cakes and sauce are ready, it's time to add the cheese. Spread your grated cheese evenly over the top, then cover and cook on medium-low heat until the cheese is fully melted. This should only take about a minute. If you're using an oven, broil the dish until the cheese is melted.
Finally, turn off the heat and sprinkle on your desired toppings, such as sliced green onions and toasted sesame seeds. Serve hot, while the cheese is still melted.
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Serving suggestions
Whether you're serving cheese topokki as a main meal or a side dish, it's a perfect choice for an intimate gathering, a family dinner, or a casual party.
For an intimate gathering, choose a shallow, wide-rimmed plate, allowing the vibrant red sauce to take centre stage. Artfully arrange the topokki, ensuring each chewy rice cake is smothered in the rich, gooey cheese. Sprinkle sesame seeds and garnish with thinly sliced green onions.
For a family dinner, serve in a traditional Korean dolsot bowl, with the cheese melting under the heat. Serve with a side of crisp kimchi to balance the dish's hearty warmth.
When hosting a casual party, opt for individual mini-skillets, giving each guest their sizzling portion and encouraging a cosy and interactive dining experience.
If you're serving cheese topokki as a snack or side dish, you could try adding some extra ingredients to make it more filling. For example, add plump dumplings and bouncy ramen noodles to make Rabokki, or serve it with Korean fried chicken, veggie japchae, kimchi stew, or crispy kimchi pancakes.
For a sweet twist, you could drizzle the topokki with condensed milk, or even add some guava for a salty-sweet vibe.
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