Description
A delicious twist on traditional tteokbokki using rice paper.
Ingredients
- Rice paper – 10 sheets
- Korean rice cakes – 200 grams
- Fish cakes – 100 grams
- Gochujang (Korean chili paste) – 3 tablespoons
- Soy sauce – 1 tablespoon
- Sugar – 1 tablespoon
- Garlic – 2 cloves, minced
- Green onions – 2, chopped
- Water – 2 cups
- Sesame oil – 1 teaspoon
Instructions
- Soak rice paper in warm water for 10 seconds until soft.
- Drain and layer 2 sheets of rice paper.
- Add rice cakes and fish cakes on the rice paper.
- Roll tightly and set aside.
- In a pot, combine water, gochujang, soy sauce, sugar, and garlic.
- Bring the sauce to a boil.
- Add the rice paper rolls and simmer for 5-7 minutes.
- Garnish with green onions and sesame oil before serving.
Notes
- Adjust spice level by adding more or less gochujang.
- For a vegetarian version, skip the fish cakes.
- Serve hot for best taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5 grams
- Sodium: 800 mg
- Fat: 5 grams
- Saturated Fat: 1 gram
- Unsaturated Fat: 4 grams
- Trans Fat: 0 grams
- Carbohydrates: 70 grams
- Fiber: 2 grams
- Protein: 10 grams
- Cholesterol: 0 mg
Keywords: Rice Paper Tteokbokki, Korean Tteokbokki, Vegan Tteokbokki