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Rice Paper Cheese Tteokbokki
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Rice Paper Cheese Tteokbokki

25 minPorcje: 2Nutri-Score C€€
od @haileyateit21 importówugotowano 0 razy
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Składniki

2 osoby
  • rice paper sheets (22 cm diameter)Spiżarnia9 kawałki
  • mozzarella cheese (cut into sticks (or string cheese))Nabiał150 g
  • fish cake (thinly sliced)Ryby3 kawałki
  • water (for the pan)Inne240 ml
  • green onion (chopped)Warzywa i owoce2 kawałki
  • sesame seeds (for garnish)Orzechy i nasiona5 g
  • gochugaru (Korean chili flakes)Przyprawy15 ml
  • sugarSpiżarnia15 ml
  • beef dashida (Korean beef stock powder)Spiżarnia8 ml
  • soy sauceSpiżarnia15 ml
  • gochujang (Korean chili paste)Spiżarnia10 ml
  • garlic (minced)Warzywa i owoce1 kawałek
  • warm water (for the sauce)Inne75 ml

na porcję

Wartości odżywcze

471kcal

Węglowodany
65 g
Białko
19 g
Tłuszcz
15 g
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Przybory

  • Miska
  • Patelnia

krok po kroku

Przygotowanie

  1. Make the tteokbokki sauce

    • Combine the gochugaru, sugar, beef dashida, soy sauce, gochujang, garlic and warm water in a bowl.
    • Mix until well combined and smooth.
    Krok 1

  2. Soak the rice paper

    • Soak a sheet of rice paper in water until soft.
    Krok 2

  3. Fill and roll the rice paper

    • Place a stick of mozzarella cheese in the center of the softened sheet.
    • Fold the bottom, then the sides, and roll it up tightly like a spring roll.
    • Repeat with the remaining rice paper and cheese.
    Krok 3

  4. Simmer the rolls in the sauce

    • Add the water and most of the prepared tteokbokki sauce to a pan.
    • Once it starts boiling, gently add the cheese-filled rice paper rolls and sliced fish cake.
    • Simmer until everything is cooked and the sauce thickens slightly.
    Krok 4

  5. Adjust the seasoning

    • Taste and add more of the remaining tteokbokki sauce if it needs more flavor.
    Krok 5

  6. Garnish and serve

    • Top with chopped green onion and sesame seeds.
    • Serve hot while the cheese is melty.
    Krok 6
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