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Cheese-Stuffed Rice Paper Tteokbokki
Plato principal

Cheese-Stuffed Rice Paper Tteokbokki

30 minPara 2Nutri-Score C€€
de @nomadetteats1 importación0 veces cocinadas
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lo que necesita

Ingredientes

2 personas
  • rice paper (dry sheets, used in pairs)Despensa10 piezas
  • mozzarella cheese (shredded or torn)Lácteos150 g
  • oilDespensa5 ml
  • garlic (chopped)Frutas y verduras1 pieza
  • stockDespensa240 ml
  • gochujangDespensa15 ml
  • light soy sauceDespensa5 ml
  • honeyDespensa21 g
  • cornstarch (for slurry)Despensa3 g
  • water (for slurry)Otro60 ml
  • sesame oilDespensa5 ml
  • sesame seeds (for garnish)Frutos secos y semillas5 g
  • spring onion (sliced, for garnish)Frutas y verduras1 pieza
  • enoki mushrooms (trimmed, optional topping)Frutas y verduras100 g

por ración

Nutrición

459kcal

Carbohidratos
65 g
Proteínas
16 g
Grasas
15 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén
  • Bol
  • plate

paso a paso

Preparación

  1. Soften the rice paper

    • Layer two dry rice papers together.
    • Soak them in water for a few seconds until soft and pliable, then transfer to a separate plate.
    • Lightly brush the plate with water so the rice paper doesn't stick.
    Paso 1

  2. Stuff and roll the rice paper

    • Place mozzarella on one end of the softened rice paper.
    • Fold the rice paper over the cheese like a burrito, tucking in the sides.
    • Repeat with the remaining rice papers and cheese.
    Paso 2

  3. Start the sauce

    • Heat the oil in a pan and sauté the garlic until fragrant.
    • Pour in the stock and bring to a boil.
    Paso 3

  4. Flavour the sauce

    • Add the gochujang, light soy sauce and honey, stir well.
    • Let the sauce come to a bubbly boil.
    • Add the enoki mushrooms if using.
    Paso 4

  5. Cook the rice paper tteokbokki

    • Add the cheese rice paper rolls to the bubbling sauce.
    • Simmer gently until they are cooked through and coated in sauce.
    Paso 5

  6. Thicken the sauce

    • Mix the cornstarch with the water to make a slurry.
    • Pour the slurry into the pan and let the sauce thicken.
    • Turn off the heat once the sauce is thick.
    Paso 6

  7. Finish and serve

    • Drizzle the sesame oil over the dish.
    • Garnish with sesame seeds and sliced spring onions.
    • Serve hot.
    Paso 7
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