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The ingredients needed to make Toppogi (Spicy Korean mochi soup):
- Get 250 g mochi stick
- Prepare 2 small carrots
- You need 1/2 onion
- Prepare 4 chestnut mushrooms
- Use Fish cakes
- Use Spicy Sauce
- Take 2 tbsp red pepper paste (Gochujang)
- Get 2 tbsp soy sauce
- Get 2 tbsp sugar
- You need 2 tsp chicken stock
- Get 2 chopped garlic cloves
- Use 250 ml water
Steps to make Toppogi (Spicy Korean mochi soup):
- Mix in all the spicy sauce ingredients in a pot
- Chop the vegetables and mushrooms
- You can get the Korean mochi and fish cake from Asia markets
- Put them all in a pot with the spicy sauce and cook for 30min on low hit
- Mix occasionally so the mochi doesn’t get stuck together
- And it’s done! It’s tasty with boiled egg as well - (see tip)
The word Bulgogi literally means fire meat in Korean. Spicy Korean-Chinese seafood soup (champong or jjampong) is one of the most popular dishes at Chinese restaurants in Korea and in Koreatowns all over the world. While these restaurants don't have lo mein or kung pao chicken, they serve jajangmyun. Jjam Ppong's spicy and rich broth combined with delicious seafoods will satisfy your palate as well as deep down hunger. Jjam Ppong, jjajangmyeon and tangsuyuk are the epitome of Korean Chinese food that is well known for being delivered to houses in a steel case.
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