Tukpoki (spicy rice cake dumpling)

Featured in the Honolulu Star-Advertiser on July 6, 2011.
Recipe compliments of Keeaumoku Supermarket.



Tukpoki (spicy rice cake dumpling)

  • 1 package (8 ounces) tukpoki rice cake (available at Korean markets)
  • 1 package (3 ounces) jorange rice cake (available at Korean markets)
  • 1 to 2 cups water
  • 1 packet tukpoki sauce (available at Korean markets)
  • 2 parella (shiso) leaves (available at Asian markets)
  • 1 medium carrot, sliced
  • 1 stalk green onion, chopped
  • ¼ cup won bok (Chinese cabbage) or cabbage or choice, chopped
  • 1 teaspoon minced garlic
  • 1/3 (12-ounce) package white tubular fish cake, thinly sliced


  1. In a large saucepan, add tukpoki and jorange rice cakes and 1 cup of water; bring to a boil.
  2. Add tukpoki sauce and reduce heat to low.
  3. Add remaining ingredients and simmer until vegetables are cooked; add more water as needed to make a thin sauce.

Makes 2 to 3 servings.

Approximate Nutrient Analysis per serving (based on 3 servings):
370 calories, 4.5 g fat, 1 g saturated fat, 25 mg cholesterol, 150 mg sodium, 68 g carbohydrate, 4 g fiber, 1 g sugar, 12 g protein


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