Friday, October 2, 2015

Foodie Friday: Spicy Cheese Toppoki

As I've mentioned on a past blog post, I got a bit hooked on Korean Cheese Toppoki. But since I can't always go to Arisoo for my toppoki fix, I decided to learn how to make it at home. Apparently, the recipe is really easy so I'm sharing it with you all. Here's what you need:

clockwise from left: Korean Spicy Bean paste, bell peppers, cheddar cheese, toppoki, garlic
The key to this recipe is the toppoki (rice cakes) and korean bean paste (doenjang). I got mine from a Korean grocery in Cartimar in Pasay, near Arisoo. If you have those secured, cooking it will be a breeze.

First and foremost, you need to soak cut the toppoki in quarters and soak them in water. Then dice the garlic and cut the bell peppers and cheese.

Next, fill a pot with about 4-5 cups of water and let it boil. Then drop the garlic in the pot followed by the toppoki and wait for the toppoki to soften for a bit.

When the toppoki gets a bit soft (but not mushy), drop in 3-4 table spoons of doenjang, followed by the bell peppers.

Let it often for a bit and taste the broth. You may add a few tablespoons of soy sauce depending on your taste. For me, I added 3 tablespoons of soy sauce and let the broth evaporate a bit so it turns into a sauce. Lastly, when the taste is already to your liking, drop in your cheese.

Let it boil once and stir it a bit. The cheese will make your sauce thick and creamy, which is exactly what you want. Then that's it! The final step is to put in a plate and enjoy :)

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