Chewy Rice Paper Tteokbokki
Chewy Rice Paper Tteokbokki
A Unique Fusion Tteokbokki Recipe: Enjoy a Special Meal with ‘Rice Paper Tteokbokki’ Made with Chewy Rice Paper!
Tired of ordinary tteokbokki? Introducing a unique twist where chewy rice paper replaces traditional rice cakes! This delicious tteokbokki offers a fantastic harmony between the spicy, sweet sauce and the wonderfully chewy rice paper ‘tteok’. Enjoy a delightful Korean snack at home with this super easy recipe that anyone can follow!
Main Ingredients- 10 sheets rice paper
- 200g tteokguk tteok (soup rice cakes) (approx. 1.5 cups)
- 1 sheet fish cake
- 1/4 stalk green onion
- 500ml water
Seasoning Ingredients- 1 packet Dadam Spicy & Sweet Tteokbokki Sauce (150g)
- 1 packet Dadam Spicy & Sweet Tteokbokki Sauce (150g)
Cooking Instructions
Step 1
First, let’s prepare the base for the tteokbokki. In a pot, combine 500ml of water with the store-bought tteokbokki sauce (1 packet of Dadam Spicy & Sweet Tteokbokki Sauce) and stir well to dissolve the sauce. Cut the fish cake into bite-sized pieces (about 1x5cm) and slice the green onion similarly. Rinse the tteokguk tteok once. Add the prepared fish cake, green onion, and rinsed tteokguk tteok to the sauce mixture in the pot. Bring to a boil over high heat.
Step 2
Now, it’s time to make the rice paper ‘tteok’. Prepare a shallow bowl with lukewarm water. Dip one sheet of rice paper into the lukewarm water for about 10-15 seconds until it just starts to soften. Be careful not to oversoak, as it might tear. Carefully lift the softened rice paper and lay it flat on your work surface or cutting board. Place two more sheets of rice paper directly on top of the first, overlapping them to create a stack of three layers. This layering helps achieve a wonderfully chewy texture.
Step 3
Let the layered rice paper sit for about 30 seconds to 1 minute, allowing some moisture to evaporate and for the layers to stick together, becoming slightly sticky and chewy. You’ll know it’s ready when it feels a little tacky to the touch. Gently roll the rice paper up tightly, like you would a kimbap roll.
Step 4
Slice the tightly rolled rice paper into bite-sized pieces, similar in size to the tteokbokki rice cakes. Cutting them into about 2-3cm lengths will make them resemble tteok. Slice carefully to maintain their shape.
Step 5
Finally, let’s finish the tteokbokki! Once the sauce in the pot is bubbling vigorously, carefully add the sliced rice paper ‘tteok’. Let it simmer in the sauce for just 1-2 minutes more, allowing the rice paper to absorb the flavors. Cooking for too long might cause the rice paper to break down, so a short simmering time is key. Serve your delicious rice paper tteokbokki in a bowl and enjoy it while it’s warm!
