Yopokki (Korean Spicy Rice Cake)
Yopokki, also known as Tteokbokki, is a beloved Korean street food made with chewy rice cakes, a spicy gochujang sauce, and often complemented by fish cakes, boiled eggs, and cheese. It is an easy-to-make, flavorful dish that combines spicy, savory, and sweet flavors with a satisfying texture. This dish is perfect for a quick meal or snack that will satisfy your cravings for bold flavors.
Equipment
- Large frying pan or wok
- Wooden spoon or spatula
- Knife (for slicing fish cakes, vegetables, or optional toppings)
- Measuring cups and spoons
- Boiling pot (optional if you want to soak dried rice cakes)
Ingredients
- Tteok Rice cakes – 2 cups (fresh or soaked dried)
- Gochujang Korean chili paste – 2 tbsp (adjust to taste)
- Gochugaru Korean chili flakes – 1 tsp (optional)
- Soy sauce – 1 tbsp
- Sugar – 1 tbsp
- Garlic – 2 cloves minced
- Fish cakes – 1 cup sliced (optional)
- Water or broth – 2 cups
- Mozzarella cheese – 1 cup optional for cheesy Yopokki
- Boiled egg – 1 optional for garnish
- Green onions – 2 stalks chopped (for garnish)
- Sesame seeds – 1 tsp for garnish
- Sesame oil – 1 tsp optional
Instructions
- Prepare the Rice Cakes:If you're using dried rice cakes, soak them in warm water for 30–60 minutes. If you're using fresh rice cakes, no need to soak, just add directly to the sauce.
- Make the Sauce:In a large frying pan or wok, pour in 2 cups of water or broth and bring to a simmer.Add gochujang, soy sauce, sugar, and minced garlic to the simmering water. Stir until the sauce is well mixed and begins to thicken.
- Add the Rice Cakes and Fish Cakes:Once the sauce is thickened, add the rice cakes and fish cakes (if using) to the pan. Stir occasionally to make sure the rice cakes absorb the sauce.Simmer for 10–15 minutes until the rice cakes are soft and the sauce thickens further.
- Optional Cheese Addition:If you want a cheesy version, sprinkle shredded mozzarella cheese on top of the rice cakes and cover the pan. Let it cook for 2–3 minutes until the cheese is melted and bubbly.
- Final Touches:Once the Yopokki is cooked and cheesy, drizzle sesame oil over the top for an extra layer of flavor.Garnish with chopped green onions and sesame seeds for a fresh crunch.
- Serve:Serve the Yopokki hot with a boiled egg on top (optional). Enjoy the chewy, spicy, and savory delight!
Notes
Adjust the spice: You can modify the spice level by reducing the amount of gochujang or using a mild variety of the paste.
Vegan options: Use tofu or vegetables as a substitute for fish cakes, and make sure the gochujang is vegan-friendly.
Leftovers: Yopokki can be stored in the fridge for 1-2 days, but it's best when eaten fresh. If reheating, add a little water or broth to loosen the sauce.
Customize: You can add other ingredients like vegetables (carrots, onions), kimchi, or even extra chili flakes for a spicier version!