Kimchi Fried Rice

While studying and writing papers I was hankering for something easy and inexpensive to make. I had forgotten about the container of kimchi in the back of the refrigerator and stumbled across it just the other day. So I got to thinking that I should make something with the kimchi. Well I would have had it in a bowl of noodles, but I ran out of noodles a while ago. Instead there was a container of leftover rice and I figured why not combine the two. I was inspired to make this dish from watching Maangchi’s youtube video on Kimchi Fried Rice and just had to make it. But with a few changes.

Here are the ingredient needed for this recipe:

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  • 1 1/2 cups cooked rice
  • 1/3 cup frozen sweet peas
  • 1/4 cup Spam
  • 1/3 cup kimchi
  • 1 egg
  • 1 tsp. sesame oil
  • 1 Tbsp. plum sauce

Step 1: Rinse the frozen sweet peas to remove the ice; set aside.

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Step 2: Cut the Spam and kimchi into small pieces; set aside.

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Step 3: In a large pan, add 1 Tbsp. vegetable oil over high heat.

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Step 4: Add the egg and fry it to however you prefer it. (I like a slightly runny yolk, this way when I cut into the egg the yolk will give the dish a creamy texture.)

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Step 5: Remove the fried egg from the pan and onto the cutting board. (I accidentally broke the yolk, such a sad moment.)

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Step 6: In the same pan, add in the defrosted sweet peas, Spam, and kimchi and cook until heated through.

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Step 7: Add 1/4 cup of water and the rice.

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Step 8: Break the rice up with a spatula and again cook until heated through.

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Step 9: Add in 3-4 Tbsp. kimchi juice and stir to combine.

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Step 10: Add in the sesame oil and toss to combine.

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Step 11: Turn off the heat and add in the plum sauce and stir until well mixed.

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Step 12: Scoop into a large bowl and top it with the fried egg and serve. (I had to make this again the next day, but I added Emoki mushrooms.)

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Pumpkin Scones

Well Thanksgiving has passed and there are so many leftover ingredients that I have to use it some way or else it’ll end up being thrown away. So I thought maybe something for breakfast would work. A light treat that is simple to make and light on the wallet. Pumpkin scones could work since all the ingredients are from the leftover ingredients for my many desserts.

Here are the ingredients needed for this recipe:

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  • 2 cups cake flour
  • 2 1/2 cups all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1 1/2 Tbsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 Tbsp. pumpkin spice
  • 1 cup butter, grated and chilled
  • 2 large eggs, beaten
  • 1 cup pumpkin puree, chilled
  • 2/3 cup heavy cream, chilled
  • (Optional: 1 cup dried cranberries, chopped walnuts, chopped pecans, and etc.) (Side note: if adding dried fruit add 1-2 tsp. of milk to the batter)
  • 1/4 cup raw sugar, garnish

Egg Wash

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  • 1 egg, beaten
  • 2 Tbsp. milk

Step 1: Preheat oven to 400°F and line a baking sheet with parchment paper; set aside.

Step 2: In a large bowl, sift together the cake flour, all-purpose flour, baking powder, baking soda, salt, and pumpkin spice.

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Step 3: Add in the brown sugar and stir together.

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Step 4: Cut in the chilled butter until the mixture resembles course meal, about pea-sized.

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Step 5: (Optional: stir in the dried fruits and nuts)

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Step 6: In a small bowl, combine the eggs, pumpkin puree, and cream.

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Step 7: While stir the butter mixture, slowly pour in the wet ingredients and stir until just combined. (Bits of butter should be visible and almost all the flour is incorporated.)

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Step 8: Turn the dough onto a lightly floured surface.

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Step 9: Work quickly while gently kneading the dough, by folding and pressing the dough until fairly smooth. (the dough will be sticky so don’t over knead)

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Step 10: Divide the dough into 4 equal parts and shape the dough pieces into balls.

Step 11: Shape dough balls into 4-inch rounds about 3/4-inch to 1-inch thickness.

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Step 12: Cut each round into 6 wedges and place onto the prepared baking sheet.

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Step 13: Brush each pieces with the egg wash and sprinkle on the raw sugar.

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Step 14: Bake for 15-20 minutes, or until lightly golden and the cut sides look flaky and dry. (Should feel light and sounds almost hollow when tapped on the bottom.)

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Step 15: Cool completely on a wire rack.

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Pumpkin Pie Bars

Here we go again the yearly event of pumpkin pie making. This year I didn’t want to just make a pumpkin pie. Although I have made variations to the classic pumpkin pie over the years I wanted to try a different approach. So instead of making the classic pie I will be making it into bars. Since I had a horrible experience last year I figured individual pieces are the best way to go about my nightmare event. See what had happened apparently nobody knows how to cut a pie. As in someone decided it was a grand idea to hack off random chunks and that scared me.

Here are the ingredients needed for this recipe:

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  • 1 can of Pillsbury Crescent Rolls
  • 2 eggs
  • 15 oz. pumpkin puree
  • 1 cup heavy whipping cream
  • 1/2 cup brown sugar
  • 1/4 cup corn syrup
  • 1 Tbsp. pumpkin spice
  • 1/2 tsp. salt

Step 1: Preheat the oven to 350°F and line an 11×7-inches baking pan with parchment paper and leave 2-inches hanging out the sides.

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Step 2: Unroll the dough and place into the bottom of the lined baking pan.

Step 3: Press the dough, with your fingers, to the cover to the sides and bottom of the pan; set aside.

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Step 4: In a large bowl, mix all the ingredients until smooth and well combined.

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Step 5: Pour mixture into the prepared pan. (Option: you can swirl in some melted chocolate at the point)

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Step 6: Bake for 45-50 minutes or until a knife comes out clean.

Step 7: Completely cool in the pan on a wire rack.

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Step 8: Use the excess parchment that was hanging over the edges to lift the pumpkin pie out of the pan.

Step 9: Cut the bars however you desire.

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Step 10: Garnish with whipped cream and a dusting of pumpkin spice.

Gingerbread Latte Cupcakes

Well I do love some gingerbread on some very random days. But no more so than during the holidays. I keep seeing an endless array of gingerbread goods and I start craving for something gingerbready. Because of all the advertising and all that jazz I bought a bag of gingerbread men and now I have no idea what to do with them. I have this horrible habit of losing interest in snack foods in a short frame of time. So I think I can use them as a garnish for these gingerbread cupcakes. Although since I will be serving them for Thanksgiving this year there needs to be a kick to them. Because every year I start prepping, with my father, the meal at 10pm and continue that until 5am. Only having a chance to sleep until 11am and guests start coming in at 1pm. So I need a little pick-me-up. COFFEE!!

Here are the ingredients needed for this recipe:

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  • 1 1/4 cups all-purpose flour
  • 2 tsp. pumpkin spice
  • 1/4 tsp. salt
  • 1/4 cup butter, room temperature
  • 1/2 cup sugar
  • 1/2 cup molasses
  • 1 large egg, lightly beaten
  • 1/2 cup strong coffee, very hot
  • 1 tsp. baking soda

Step 1: In a large bowl, sift together the flour, pumpkin spice, and salt; set aside.

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Step 2: In a large bowl, cream together the butter and sugar until light and fluffy.

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Step 3: Add the molasses and egg, beat until smooth; set aside.

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Step 4: In a small bowl, combine the coffee and baking soda, stir until the baking soda is dissolved.

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Step 5: Add the coffee mixture into the molasses mixture. (It will look curdled)

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Step 6: Combine the coffee mixture into the dry ingredients and mix until well combined.

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Step 7: Line a muffin pan and fill 3/4 full.

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Step 8: Bake at 350°F for 20 minutes, or until a toothpick inserted into the center comes out clean.

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Step 9: Cool completely on a wire rack before frosting.

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Snickerdoodle Cupcakes

Having made 50 mini snickerdoodle cookies I knew I had to use them for something. So I will be using my batch of snickerdoodle cookies as decoration for snickerdoodle cupcakes.

Here are the ingredients needed for this recipe:

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  • 1 2/3 cups all-purpose flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/2 cups sugar, divided
  • 1/2 cup unsalted butter, melted
  • 1 large egg
  • 1/4 cup yogurt (plain or vanilla)
  • 3/4 cup milk
  • 1 Tbsp. vanilla extract
  • 2 tsp. ground cinnamon

Step 1: Preheat the oven to 350°F and line a muffin pan; set aside.

Step 2: In a medium bowl, sift together the flour, baking powder, baking soda, and salt; set aside.

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Step 3: In a large bowl, whisk together the butter and 1 cup of sugar until smooth.

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Step 4: Stir in the egg, yogurt, milk, and vanilla extract until well combined.

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Step 5: Slowly add in the dry ingredients in 3 batches. (Batter will be thick)

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Step 6: In a small bowl, combine the remaining sugar and ground cinnamon; set aside.

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Step 7: Spoon 2 Tbsp. of batter into each cupcake liner.

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Step 8: Top with 1 tsp. of the cinnamon-sugar mix.

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Step 9: Top with a heaping Tbsp. of batter, and continue this pattern until cups are 3/4 full. (I added a bit more than 3/4 full and you will see what happens when you basically fill the cups.)

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Step 10: Top each cupcake with 1 tsp. more of the cinnamon-sugar.

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Step 11: Bake for 25-30 minutes, or until a toothpick comes out clean from the center. (They came out slightly over the edges of the cupcake liners so I had to run a clean knife around the underside of the overlapping sections to help remove the cupcakes from the pan.)

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Step 12: Cool completely on wire racks before frosting.

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Quick Shortbread Cookies

Some time ago I had made Scottish Shortbread Cookies and they took a bit of time to make. I know that I will not have the time to make this for the coming holidays so instead I am going to make an easier version that is great for gift giving and as well as the holiday parties.

Here are the ingredients needed for this recipe:

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  • 1 cup unsalted butter, room temperature
  • 1 cup confectioners’ sugar
  • 1 3/4 cups all-purpose flour
  • 1 tsp. salt
  • melted chocolate

Step 1: In a medium bowl, sift together the flour and salt; set aside.

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Step 2: In a large bowl, add the butter and whisk until smooth.

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Step 3: Sift in the confectioners’ sugar and whisk until light and fluffy.

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Step 4: Add in the flour and fold to combine. (Side Note: should look like sand)

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Step 5: Transfer dough onto a clean surface and knead once (Important Note: knead away and into pieces by pressing down and away.)

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Step 6: Form a ball and flatten slightly.

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Step 7: Cover the dough and chill in the refrigerator for 1 hour.

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Step 8: Place dough onto a baking sheet and roll dough until it is 1/2-inch thick. (the dough was a bit tough so I crumbled the dough and press it together with a rolling pin)

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Step 9: Cut the dough with either a sharp knife or a bench scrapper.

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Step 10: Prick the cookies with a fork.

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Step 11: Bake at 300°F for 45 minutes, or until light golden brown.

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Step 12: Re-cut the cookies once they are out of the oven and allow to cool completely in the pan.

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Step 13: Dip one end of the cookie into the melted chocolate and allow the chocolate to harden before serving.

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Mini Pumpkin Bread

It is that time of the year again where pumpkins are in an abundance and there seems to be a never ending supply of pumpkin recipes. This year I’ve resigned myself from making over the top pumpkin desserts and instead I figured something simple and quick would be the thing. So a quick and easy pumpkin bread came to mind. And I found the perfect recipe by EugenieKitchen.

Here are the ingredients needed for this recipe:

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  • 1 cup unsalted butter, room temperature
  • 1 1/4 cups brown sugar, packed
  • 2 large eggs
  • 2 cups pumpkin puree (I’ll be using 1 15 oz. can)
  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • 2 tsp. pumpkin spice
  • pumpkin seeds or even melted chocolate

Step 1: In a large bowl, cream the butter and brown sugar until smooth and creamy.

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Step 2: Add in the eggs and beat until well combined.

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Step 3: Add in the pumpkin puree and stir to combine; set aside.

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Step 4: In a medium bowl, sift together the flour, baking powder, baking soda, salt, and pumpkin spice.

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Step 5: Add the dry ingredients all at once into the butter mixture and fold to combine. (Optional: may add in nuts, dried fruit, or chocolate chips and fold into the mixture)

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Step 7: Fill the prepared pans with batter and top with pumpkin seeds (Optional: swirl in some melted chocolate).

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Step 8: Bake at 350°F for 35-40 minutes or until a toothpick inserted into the center comes out clean.

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Step 9: Allow bread to cool for 20 minutes before serving. (They should just pop out of the baking cups easily)

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Step 10: (Optional: Drizzle icing over the tops of the cooled bread)

Snickerdoodle Cookies

An indecent love of cinnamon-sugar will one day be my downfall, but not today. Today I shall be making mini snickerdoodle cookies as a decoration/accompaniment to a lovely set of snickerdoodle cupcakes. All for the preparation of Thanksgiving. The one time of the year where I can’t say no to an array of decadent desserts.

Here are the ingredients needed for this recipe:

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  • 1 cup unsalted butter, room temperature
  • 1 1/3 cups sugar
  • 1 large egg
  • 2 tsp. vanilla extract
  • 3 cups all-purpose flour
  • 2 tsp. cream of tartar
  • 1 tsp. baking soda
  • 2 1/2 tsp. ground cinnamon
  • 1/2 tsp. salt

Cinnamon-Sugar

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  • 1/4 cup sugar
  • 1 tsp. ground cinnamon (you may add more cinnamon depending on your taste)

Step 1: Preheat the oven to 375°F and line 2 baking trays with parchment paper; set aside.

Step 2: In a large bowl, cream the butter for 1 minute until smooth.

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Step 3: Add the sugar and beat until light in color and fluffy in texture.

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Step 4: Add in the egg and vanilla and beat until combined; set aside.

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Step 5: In a medium bowl, sift together the flour, cream of tartar, baking soda, cinnamon, and salt.

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Step 6: Slowly ass the dry ingredients in 3 parts into the butter mixture. (Side Note: the dough will become thick and may require being stirred by hand.)

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Step 7: Scoop out 2 tsp. of cookie dough and roll into a ball-shape.

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Step 8: Roll dough into the cinnamon-sugar mixture and then place onto the prepared baking sheets.

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Step 9: Bake for 7 minutes

Step 10: Lightly press the cookies with the back of a spoon as soon as they come out of the oven.

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Step 11: Allow to cool on baking sheets for 10 minutes and then transfer onto a wire rack. (I was able to get 57 cookies out of this batch)

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Holiday Desserts Galore

Well another year has quickly come to an end and the holidays are just around the corner. Time to break out the new recipes and maybe a few classic ones, but nonetheless treats that will tantalize even the picky of eaters. Now last year I had done a simple set of desserts and a side.

  1. Iced Chocolate Chip Pumpkin Cookies
  2. Pumpkin Molasses Cupcakes
  3. Pumpkin Cheesecake
  4. Roasted Garlic Mashed Potatoes

This year I will be bringing back a classic cake that I haven’t made in a while. But most of all the rest of the desserts will be new recipes. So here are the desserts and sides that will be served this year for the holidays.

  1. Dulce de Leche Cake
  2. Upside-Down Caramel Apple Rolls
  3. Pumpkin Pie Bars
  4. Snickerdoodle Cupcakes with Cookies
  5. Gingerbread Latte Cupcakes
  6. Shortbread Cookies
  7. Mini Pumpkin Bread

(Side Note: Will be adding links to the list after Thanksgiving)

Tteokbokki

Tteokbokki, also known as ddeokbokki or topokki,is a popular Korean snack food which is commonly purchased from street vendors or Pojangmacha. Originally it was called tteok jjim (떡찜), and was a braised dish of sliced rice cake, meat, eggs, and seasoning.

So while I was completely and utterly sick from a head cold for a good week I ended up watching some Korean dramas online and I stumbled upon one called Gourmet. This drama was all about the traditional foods of Korea and of course the drama of the characters’ lives, but anyways I got really into the food shown on it. This has led me to wanting to make some of the dishes. Well at least the ones that I can kind of manage with the limited supplies on hand in my town.

So today, finally after getting over the nasty cold, I will show you how to make topokki. Well a version that I am able to make right now. After looking over dozens of food blogs and videos I have come up with my own version. Let’s hope it’s not too spicy to eat. As an added bonus you can add instant ramen to the mix as well and it’s really tasty.

Here are the ingredients needed for this recipe:

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  • 1lb. rice cake sticks (there are different types, the smaller they are the less time it takes to cook them, so be careful when cooking them, try not to overcook them.)
  • 4 oz. fish cake, thinly sliced
  • 4 oz. cabbage (optional)
  • 1/2 medium carrot, thinly sliced (optional)
  • 1 green onion, cut into 2-inch pieces (I had tiny ones from the market so I used 3 of them)
  • 4 boiled eggs (optional)
  • 8 oz. fish meat balls (optional)

Sauce

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  • 2 Tbsp. gochujang (hot pepper paste) I’ll be using a milder version (Korean Bean Paste [green container])
  • 1 tsp. red pepper powder (paprika for my taste)
  • 1 tsp. garlic, minced
  • 1/2 Tbsp. mirin
  • 1 Tbsp. corn syrup
  • 1 Tbsp. soy sauce
  • 2 Tbsp. sugar
  • 3 cups anchovy stock, vegetable stock, water, or in this case dashi
  • 1 Tbsp. ketchup (optional)

Step 1: Prepare the rice cakes as indicated by the packaging.

Step 2: In a large saucepan, add stock or water, pepper paste, sugar, corn syrup, pepper powder, and garlic and bring to a boil. (When you add in the pepper paste make sure you press it in, cause it doesn’t like to dissolve easily)

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Step 3: Add in the rice cakes, cabbage, carrot, and fish cake. (Add the instant ramen)

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Step 4: Turn heat down to low and simmer for 5 minutes, stirring occasionally.

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Step 5: Add in remaining ingredients.

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Step 6: Keep stirring until rice cakes are cooked through, or soft. (I removed everything but the sauce so that I could thicken the sauce without overcooking everything else.)

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Step 7: Serve hot and garnish if desired with sesame seeds and sliced green onion.

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