How do you prepare Toppogi?

Question

I bought the korea little rice cake/sticks, and I have the sauce in a plastic tube. What else do I need, and how do I prepare it correctly? Boil the rice?

Answer 1

Toppogi is also called toppoki in Japanese. The difference is that the Korean rice cake is made from nonglutinous, ordinary rice, not glutinous rice.

The way you prepare it depends on your preference in terms of texture, pliability, and how you plan to serve it.

As a general guideline, if you soak the toppogi for three hours, they can then become soft, chewy, and more pliable.  However, if you want them to be a bit firmer, soak them for 2 - 2-1/2 hours.  Avoid oversoaking since the toppoki can become soft.  Try different soak time to see what texture you prefer.

Many people stir fry the toppogi with the sauce you have and assortment of vegetables, e.g., onions, ginger, bean sprouts, Chinese cabbage, etc.  Others will put toppogi in soups.

Here is a translated recipe for stir-fried toppogi:

Ingredients

TOPPOGI for the rice cakes 200g

Onion 1 / 2

Ginseng 1 / 2

Consomme soup   1 cup

Sauce Gochujang 1 tablespoon strength

With regular miso   1 tablespoon weak

Sugar  1 to 2 tablespoons

Chopped garlic 1 tablespoon

White sesame 1 tablespoon

Directions

Cut onion, carrot into the appropriate size.

Keep the sauce ingredients together.

Fry onion, carrots, and TOPPOGI in a frypan

Add the consomme soup (chicken soup is OK).

Answer 2

yes boil the rice but just until firm, not hard still but DON'T over cook it. it'll turn out mushy