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Cheese-Stuffed Rice Paper Tteokbokki
Hoofdgerecht

Cheese-Stuffed Rice Paper Tteokbokki

30 minVoor 2Nutri-Score C€€
van @nomadetteats1 import0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

2 personen
  • rice paper (dry sheets, used in pairs)Voorraadkast10 stukken
  • mozzarella cheese (shredded or torn)Zuivel150 g
  • oilVoorraadkast5 ml
  • garlic (chopped)Groente en fruit1 stuk
  • stockVoorraadkast240 ml
  • gochujangVoorraadkast15 ml
  • light soy sauceVoorraadkast5 ml
  • honeyVoorraadkast21 g
  • cornstarch (for slurry)Voorraadkast3 g
  • water (for slurry)Overig60 ml
  • sesame oilVoorraadkast5 ml
  • sesame seeds (for garnish)Noten en zaden5 g
  • spring onion (sliced, for garnish)Groente en fruit1 stuk
  • enoki mushrooms (trimmed, optional topping)Groente en fruit100 g

per portie

Voedingswaarden

459kcal

Koolhydraten
65 g
Eiwitten
16 g
Vetten
15 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Koekenpan
  • Mengkom
  • plate

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 6

  7. Finish and serve

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