Topokki Rice Cakes with Creamy Strawberry Sauce

Name: Topokki Rice Cakes with Creamy Strawberry Sauce
Total time: 900 s
Yield: Serves 2 servings
Cuisine: American
Ingredients: 1 packet Rose HanBe cream powder (50g); 1 tablespoon Korean chili paste (Gochujang); 3/4 –1 cup dried fish broth (or water) (200–250 ml); 1/2 cup unsweetened milk (100 ml); 1 teaspoon minced garlic; 1 teaspoon sesame oil; Hanbe cheese-filled topokki rice cakes; Toppings of your choice

Huyền Hanbefoods Nguyễn @cook_115661410

Topokki Rice Cakes with Creamy Strawberry Sauce

Huyền Hanbefoods Nguyễn @cook_115661410

Saved

Ingredients

15 minutes

Serves 2 servings

1 packetRose HanBe cream powder (50g)
1 tablespoonKorean chili paste (Gochujang)
3/4–1 cup dried fish broth (or water) (200–250 ml)
1/2 cupunsweetened milk (100 ml)
1 teaspoonminced garlic
1 teaspoonsesame oil
Hanbe cheese-filled topokki rice cakes
Toppings of your choice

Saved

Steps

15 minutes

1

Bring the broth to a boil, then add the rice cakes and cook until tender.
2

Make the sauce: In a bowl, combine the Rose HanBe cream powder with some broth and milk. Stir until smooth and fully dissolved.
3

Cook the sauce: Heat a pot over medium heat, add the minced garlic and sesame oil, and sauté until fragrant. Pour in the sauce mixture.
For the signature Rose flavor: Add the gochujang and stir over medium heat until the sauce is gently bubbling and thickened.
Add the rice cakes and fish cakes, and cook for 5–7 minutes to let them absorb the sauce. Add cheese at the end if you want it creamier.
Stir until the sauce is thick and the rice cakes are heated through.