Plato principal
Rice Paper Tteokbokki
25 minPara 2Nutri-Score C€€
C
25 min
25 minRice Paper Tteokbokki
lo que necesita
Ingredientes
rice paper sheetsDespensa15 piezas
mozzarella sticks (cut in half lengthwise)Lácteos3 piezas- dashi broth (chicken or vegetable broth works too)Despensa120 ml
- gochujangDespensa5 ml
- Korean soy sauceDespensa5 ml
gochugaruEspecias2 g- oligo syrup (or any sweetener)Despensa15 ml
sesame seedsFrutos secos y semillas2 g- sesame oilDespensa5 ml
scallions (chopped)Frutas y verduras3 piezas
water (cool, for dipping)Otro1 litro
por ración
Nutrición
419kcal
- Carbohidratos
- 65 g
- Proteínas
- 15 g
- Grasas
- 11 g
lo que usará
Utensilios
Bol
Sartén
paso a paso
Preparación
- Paso 1
Soften the rice paper
- Fill a large bowl with cool water.
- Dip each rice paper sheet in the water and let it sit until it softens.
- Paso 2
Shape the rice cakes
- Roll the softened sheets into cylinders to make the rice cakes.
- Cut some sheets in half, place a piece of mozzarella stick on each and roll up tightly.
- Paso 3
Make the sauce
- In a pan, combine the dashi, gochujang, soy sauce, gochugaru and oligo syrup.
- Stir to dissolve the paste.
- Paso 4
Cook the tteokbokki
- Add the rice cakes to the sauce and let it cook, adding a splash of water if needed.
- Stir gently so the rice cakes stay intact.
- Paso 5
Finish and serve
- Right before it's done, add the sesame seeds and sesame oil.
- Top with the chopped scallions and serve hot.