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Rice Paper Tteokbokki
25 minServes 2Nutri-Score C€€
C
25 min
25 minRice Paper Tteokbokki
what you need
Ingredients
rice paper sheetsPantry15 pieces
mozzarella sticks (cut in half lengthwise)Dairy3 pieces- dashi broth (chicken or vegetable broth works too)Pantry120 ml
- gochujangPantry5 ml
- Korean soy saucePantry5 ml
gochugaruSpices2 g- oligo syrup (or any sweetener)Pantry15 ml
sesame seedsNuts & seeds2 g- sesame oilPantry5 ml
scallions (chopped)Produce3 pieces
water (cool, for dipping)Other1 litre
per serving
Nutrition
419kcal
- Carbs
- 65 g
- Proteins
- 15 g
- Fat
- 11 g
what you’ll use
Tools
Mixing bowl
Frying pan
step by step
Method
- Step 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.
- Step 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.
- Step 3
Make the sauce
- In a pan, combine the dashi, gochujang, soy sauce, gochugaru and oligo syrup.
- Stir to dissolve the paste.
- Step 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.
- Step 5
Finish and serve
- Right before it's done, add the sesame seeds and sesame oil.
- Top with the chopped scallions and serve hot.