Troy, MI –Thanks to a new schedule at my job, I now have the luxury of conducting foodie adventures after work for proper dinner experiences! It couldn’t have come at a better time; about a week ago, I noticed a post on Instagram (what can I say? The algorithm knows me) advertising the Grand Opening celebration for a new Korean restaurant in Troy that specializes in tteokbokki and other street food items.

If you’ve ever dined at a Korean BBQ establishment or gastropub joint (like my beloved Noori Pocha in Clawson), you’ve probably encountered the traditional Korean rice cake/tteokbokki (topokki). They’re fun little squishy foods consisting of puffed or cooked rice. Usually steamed or boiled, topokki is made from rice flour into oblong cylinder shapes at various lengths and sizes. They’re a common snack in Korean cuisine and are sometimes eaten plain or with toppings or sauce, typically a spicy gochujang.

As each day last week passed, all I could think about was heading to the Grand Opening for Witch Topokki after I got out from work Friday. Through a series of fortunate events, Metro Detroit is now the second home to Witch Topokki, whose OG location is within Manhattan, just a few blocks from the Empire State Building. But more on that later.

Eventually, Friday arrived, which ended up being a rather auspicious day since I was working a slightly earlier shift that required me to get up at four in the morning. Sleep-deprived aside, this meant I would get out from work mid-afternoon, an ideal time to swing by a new restaurant’s grand opening — dodging both the lunch and dinner rush!

Enjoying less congested Metro Detroit roadways as a result of the time of day, I cruised over to Troy from Southfield and arrived at Witch Topokki on John R Road just north of 14 Mile about a quarter before 3 p.m. When I walked in, I was surprised but pleased to see that the place was packed. As I checked in with the front host, I glanced around and reveled in the lively, aromatic environment. Thankfully, two groups at tables had gotten up and departed as I walked in. Nearly every table was taken by various groups of friends, couples, and (presumably) work associates of the area, with attentive bussers wiping and cleaning the few remaining cleared and vacant tables. One consistency I noted was that seemingly everyone seated with plates or bowls of lavish and vibrant Korean foods before them looked thrilled to be there and really appeared to be enjoying the food!

FULL SECTION: MI Foodie Adventures Korean Series

As my table was being cleared and cleaned from the previous occupants’ use, I briefly chatted with the host, who was very friendly and welcoming. He seemed in high spirits as his fellow team members whisked about the dining floor and buffet line like synchronized clockwork. After doing some foodie research before the Grand Opening, I couldn’t help but inquire what inspired the owners to debut a second location for a famed Manhattan restaurant in Troy, Michigan. It turns out that some of the co-owners from the original Witch Topokki in NYC recently moved to Michigan and decided to expand the eatery’s footprint to the Mitten State.

I was seated at a table in the middle of the restaurant, providing quick and easy access to the buffet line. My server, Orpita, was spectacular and one of the highlights of the overall dining experience at Witch Topokki. I noticed in the Google and Yelp reviews that a consistent message is that the staff at this location is firing on all cylinders and providing top-quality service. Orpita lived up to the hype and was wonderful in explaining the menu and how ordering worked, especially breaking down and explaining the All You Can Eat experience, fixed timeframe and price, and refills.

Orpita and the other servers are the culinary guides and gurus throughout your Witch Topokki experience and food journey. Orpita even explained how the different plates and bowls work and are used for specific functions like the sides plate or pot ingredients bowl for the self-serve buffet bar. Servers start the All You Can Eat experience by taking you over to the “potions” area, where you select from eight different sauces (seasoning blends), which serve as the building blocks for your topokki pot. Whether you want to go the spicy or sweet route, Witch Topokki (and the servers) have recommendations for recipe blends ranging in spice level, combing different sauces to deliver ever-zestful flavors, ultimately determining the baseline for your broth profile that the topokki and other ingredients will boil in.

Orpita inquired about my spice tolerance and flavor preferences, helping craft a fine blend of four seasonings, which included at least one serving of the Mala Mala, the hottest sauce available at Witch Topokki. I was looking for a fiery, above-average heat where the spice wouldn’t distract from or overpower the flavor contributions of the other ingredients—and the concoction Orpita assembled was perfect!

While Orpita got the pot started at my table, she instructed me to move along the buffet line with my pot bowl and select whichever ingredients, along with a bundle of ramen and preferred topokki. I was very impressed with the range of options and ingredients to choose from, including some freshly chopped vegetables, so I had to snag some jalapeño slices, mushrooms, and green onion. When it came time to select my topokki, I tried to remember the different variations from when I reviewed the menu online, and I’m mostly confident I selected the cheese wheat and slim rice cake.

While my spicy pot of yum simmered, I had some time to check out the other side of the buffet for the array of Korean street food. I tried to grab at least one of everything except for the pizza, rice, and one or two other sides. But as you’ll see below, I got after it: selecting the boneless chicken offerings, onion ring, sausage rice cake skewer, fried seaweed roll, vegetable croquette, cheese stick, and beef dumpling.

Every one of these items knocked it out of the park. I was particularly impressed with the sausage rice cake skewer, vegetable croquette, and boneless chicken. Both wings looked and seemed bone-in, but they were just excellent meaty chicken pieces, saturated in their respective sauces: soy garlic and sweet and spicy. The sauces were fantastic, as was the chicken quality and cook. Believe me, I would have eaten a lot more of these sides if it wasn’t for the determination to have enough room for my topokki. I’ll be working in these street food treasures (and checking out the ones I’ve yet to try) whenever I visit Witch Topokki.

I tore through the street foods one by one, enjoying each item as equally as the next — because they were all just that good! As I ate, I observed my pot and watched the ramen noodles as they cooked and loosened up, expanding further into the pot. I occasionally stirred and monitored the consistency of the broth to know when it was about ready. Orpita had advised that the noodles and topokki should be cooked and squishy, while the broth/sauce should have a bit of thickness so that it sticks to the topokki and ingredients better.

In hindsight, I definitely went conservative with the quantity of ingredients for my first pot, but that’s okay because I was playing it safe in a new culinary endeavor! It was still downright delicious; it had a solid 6.5 out of 10 on the spice scale and was hot enough to leave a light lingering afterburn. I slurped up the ramen and veggies with the occasional topokki with my chopsticks at lightning speed, even for my chopstick proficiency. It was spicy, attention-grabbing, and had impactful flavors from bite to bite; I thoroughly enjoyed this meal and the topokki once they had softened and were even puffier.

Since my first spicy rice cake experience, I’ve loved this staple of Korean street food and snack culture. I love the chewy consistency and often subtle sweetness of the puffed rice, in contrast to the usually spicy sauce they come served and swimming in. I was amazed at how many variations are offered at Witch Topokki, and I really want to check out some of the other topokki next time, including the Pumpkin Wheat, Sweet Cheese Ball, and Garaebi.

FULL SECTION: MI Foodie Adventures Noodles Series

I made it through one pots-worth and debated grabbing more noodles and topokki but had hit my food wall. I could sense the ensuing food coma growing, so I closed my tab and finished the soju I had also ordered. Because it is a buffet, there are no takeout or to-go boxes, so you have to simply eat as much as you can within a 90-minute dining window for your table. Next time (which may even be this Friday with several friends), I’m going on an entirely empty stomach in order to try and enjoy even more than my first foodie adventure!

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Witch Topokki’s expansion from Manhattan to Metro Detroit is a real gastronomic blessing for Michigan. Furthering the footprint of Korean cuisine and street food culture for Michigan foodies also expands their knowledge and understanding of foods not typically found around the state. Plus, this staff really puts their effort into the cooking and service — and it shines throughout the experience.

This new eatery in Troy is a real win-win for our community and food scene, so if you’re feeling mighty hungry or have a large group to dine with, consider checking out Witch Topokki in Troy for abundant food options, flavor outcomes, and top-quality hospitality that’ll make you eager (like me) for your next foodie adventure back!

For more information about the new Witch Topokki in Troy, click here.