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Cheese-Stuffed Rice Paper Tteokbokki
Plat

Cheese-Stuffed Rice Paper Tteokbokki

30 minPour 2Nutri-Score C€€
par @nomadetteats1 import0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

2 personnes
  • rice paper (dry sheets, used in pairs)Épicerie10 morceaux
  • mozzarella cheese (shredded or torn)Produits laitiers150 g
  • oilÉpicerie5 ml
  • garlic (chopped)Fruits et légumes1 morceau
  • stockÉpicerie240 ml
  • gochujangÉpicerie15 ml
  • light soy sauceÉpicerie5 ml
  • honeyÉpicerie21 g
  • cornstarch (for slurry)Épicerie3 g
  • water (for slurry)Autres60 ml
  • sesame oilÉpicerie5 ml
  • sesame seeds (for garnish)Fruits à coque et graines5 g
  • spring onion (sliced, for garnish)Fruits et légumes1 morceau
  • enoki mushrooms (trimmed, optional topping)Fruits et légumes100 g

par portion

Nutrition

459kcal

Glucides
65 g
Protéines
16 g
Lipides
15 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Poêle
  • Saladier
  • plate

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 6

  7. Finish and serve

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