Love tteokbokki but don’t have Korean rice cakes on hand? Don’t worry! With rice paper, you can recreate the iconic chewy texture and bold flavors of this Korean street food right at home. This rice paper tteokbokki recipe is simple, fun, and perfect for a quick snack or meal. Let’s get started!
Ingredients:
For the Sauce:
- 3 tablespoons of gochujang (Korean red chili paste)
- 1 tablespoon of gochugaru (Korean red chili flakes) – optional for extra spice
- 2 tablespoons of soy sauce
- 1 tablespoon of sugar
- 1 tablespoon of sugar (or sugar alternative)
- 1 teaspoon of minced garlic
- 2 cups of water or anchovy stock
Main Ingredients:
- 10-15 rice paper sheets (used for spring rolls)
- 1/2 onion, sliced
- 1-2 green onions, cut into 2-inch pieces
- 1 sheet of fish cake sliced into bite-sized pieces
Optional Toppings:
- Sesame seeds
- Mozzarella cheese
- Boiled eggs (optional)
Instructions:
Step 1: Prepare the Rice Paper Rolls
- Take two sheets of rice paper at a time and stack them together.
- Dip the stacked sheets into warm water for about 5 seconds until they soften.
- Roll the softened rice paper tightly into a log shape and set aside. Repeat until all rice paper sheets are used.
- Cut the rolled rice paper into 2-inch pieces to mimic tteok (rice cakes).
Step 2: Make the Sauce
In a medium-sized pan or pot, mix the gochujang, gochugaru, soy sauce, sugar, corn syrup, and minced garlic with the water or anchovy stock. Bring the mixture to a gentle simmer over medium heat.
Step 3: Add the Ingredients
Add the prepared rice paper rolls, onion slices, and fish cake pieces to the simmering sauce. Stir gently to coat everything in the sauce.
Step 4: Simmer Until Ready
Let the mixture cook for about 5-7 minutes, stirring occasionally. The rice paper rolls will become soft and chewy, absorbing the flavors of the sauce. If the sauce thickens too much, add a splash of water.
Step 5: Finish with Green Onions
Stir in the green onions during the last minute of cooking for extra flavor and color.
Step 6: Serve and Garnish
Transfer the rice paper tteokbokki to a serving plate. Garnish with sesame seeds or melted mozzarella cheese for a delicious twist. Enjoy while it’s warm!
Tips for the Best Rice Paper Tteokbokki:
- Rice Paper Selection: Use thicker rice paper for a chewier texture. Thin rice paper may become too soft.
- Spice Level: Adjust the gochugaru or skip it entirely for a milder version.
- Add-ins: Feel free to include extra vegetables like cabbage or mushrooms to make the dish more filling.
Why Try Rice Paper Tteokbokki?
This creative twist on traditional tteokbokki is perfect for those who want to experiment with Korean flavors without needing specialty ingredients. It’s quick, versatile, and just as delicious as the classic version!
Final Thoughts
Rice paper tteokbokki is a fun and easy way to enjoy this beloved Korean dish at home. Give it a try and let me know how it turned out. What’s your favorite tteokbokki variation? Share your thoughts in the comments below!
