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Rice Paper Cheese Tteokbokki
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Rice Paper Cheese Tteokbokki

25 minServes 2Nutri-Score C€€
from @haileyateit20 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • rice paper sheets (22 cm diameter)Pantry9 pieces
  • mozzarella cheese (cut into sticks (or string cheese))Dairy150 g
  • fish cake (thinly sliced)Fish3 pieces
  • water (for the pan)Other240 ml
  • green onion (chopped)Produce2 pieces
  • sesame seeds (for garnish)Nuts & seeds5 g
  • gochugaru (Korean chili flakes)Spices15 ml
  • sugarPantry15 ml
  • beef dashida (Korean beef stock powder)Pantry8 ml
  • soy saucePantry15 ml
  • gochujang (Korean chili paste)Pantry10 ml
  • garlic (minced)Produce1 piece
  • warm water (for the sauce)Other75 ml

per serving

Nutrition

471kcal

Carbs
65 g
Proteins
19 g
Fat
15 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Frying pan

step by step

Method

  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.
    Step 1

  2. Soak the rice paper

    • Soak a sheet of rice paper in water until soft.
    Step 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.
    Step 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.
    Step 4

  5. Adjust the seasoning

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

  6. Garnish and serve

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