Hoofdgerecht
Rice Paper Tteokbokki
25 minVoor 2Nutri-Score C€€
C
25 min
25 minRice Paper Tteokbokki
wat u nodig heeft
Ingrediënten
rice paper sheetsVoorraadkast15 stukken
mozzarella sticks (cut in half lengthwise)Zuivel3 stukken- dashi broth (chicken or vegetable broth works too)Voorraadkast120 ml
- gochujangVoorraadkast5 ml
- Korean soy sauceVoorraadkast5 ml
gochugaruKruiden en specerijen2 g- oligo syrup (or any sweetener)Voorraadkast15 ml
sesame seedsNoten en zaden2 g- sesame oilVoorraadkast5 ml
scallions (chopped)Groente en fruit3 stukken
water (cool, for dipping)Overig1 liter
per portie
Voedingswaarden
419kcal
- Koolhydraten
- 65 g
- Eiwitten
- 15 g
- Vetten
- 11 g
wat u gebruikt
Keukengerei
Mengkom
Koekenpan
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 3
Make the sauce
- In a pan, combine the dashi, gochujang, soy sauce, gochugaru and oligo syrup.
- Stir to dissolve the paste.
- Stap 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.
- Stap 5
Finish and serve
- Right before it's done, add the sesame seeds and sesame oil.
- Top with the chopped scallions and serve hot.