Chewy Rice Paper Tteokbokki
The Ultimate Golden Recipe for Chewy Rice Paper Tteokbokki with Amazing Sauce (Vietnamese Style Tteokbokki)
This is the trendy rice paper tteokbokki you’ve seen all over social media, also known as ‘Vietnamese tteokbokki’! When you’re out of rice cakes, you can whip up a delicious tteokbokki in no time with just rice paper. It stays chewy for much longer than traditional rice cakes, making it a fantastic snack for kids and a delightful treat for adults looking for something different. Give it a try for a unique tteokbokki experience!
Tteokbokki Ingredients
- 14 sheets rice paper
- 2 strings string cheese
- 6 Vienna sausages
- 2 sheets fish cakes (eomuk)
- 1-2 stalks green onions
Tteokbokki Sauce
- 400ml water (about 2 cups)
- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp sugar
- 2 Tbsp corn syrup or rice syrup
- 1 Tbsp soy sauce
- 400ml water (about 2 cups)
- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp sugar
- 2 Tbsp corn syrup or rice syrup
- 1 Tbsp soy sauce
Cooking Instructions
Step 1
First, let’s make the rice paper ‘tteok’ (rice cakes). Stack 3 sheets of rice paper. Dip them briefly in lukewarm water for about 5 seconds, just enough to soften them, and immediately lay them flat on a cutting board or a large plate. Be careful not to soak them for too long, as they can tear.
Step 2
Place another sheet of rice paper on top of the softened stack and roll it up tightly, just like you would roll a log of tteok (Korean rice cake). Rolling it firmly will help it hold its shape and prevent it from unraveling during cooking.
Step 3
Cut the tightly rolled rice paper log into bite-sized pieces, about three equal sections. These homemade rice paper ‘tteok’ will have a wonderfully chewy texture.
Step 4
Now, let’s prepare the cheese-filled rice paper rolls. Take one sheet of rice paper, dip it in lukewarm water for 5 seconds, and lay it flat on your cutting board. Place a string cheese stick on one end and roll it up tightly, like making a sushi roll. Ensure the cheese is enclosed to prevent it from leaking out.
Step 5
Cut these cheese-filled rolls in half to create manageable pieces for the tteokbokki. They’ll add a delicious cheesy element as they melt slightly in the sauce.
Step 6
Next, we’ll make sausage rolls. Soften one sheet of rice paper in lukewarm water for 5 seconds and lay it flat. Place three Vienna sausages side-by-side on the rice paper and roll them up tightly. If you have 3 sausages left, you can use them for another roll later.
Step 7
Cut these sausage rolls into bite-sized pieces as well. This makes them easy to eat along with the other ingredients in the tteokbokki.
Step 8
To prevent the prepared rice paper rolls (tteok, cheese, and sausage) from sticking together, it’s best to place them in a bowl of cold water for a short while. Drain them just before adding them to the pot.
Step 9
Cut the fish cakes into your desired shapes. They are a classic accompaniment to tteokbokki and soak up the delicious sauce wonderfully.
Step 10
Wash the green onions thoroughly and then slice them diagonally into pieces about 1-2 cm thick. The sweetness of the green onions will infuse into the tteokbokki sauce, adding another layer of flavor.
Step 11
Now it’s time to make the tteokbokki sauce. In a pot or a wide pan, combine 400ml of water, 2 tablespoons of gochujang, 2 tablespoons of gochugaru, 1 tablespoon of sugar, 2 tablespoons of corn syrup, and 1 tablespoon of soy sauce. Bring this mixture to a boil over medium-high heat, stirring to dissolve the ingredients.
Step 12
Once the sauce is boiling, add all the prepared ingredients: the rice paper ‘tteok’, cheese rolls, sausage rolls, fish cakes, and green onions. Stir gently and let it simmer over medium-low heat until the sauce thickens to your desired consistency. Your delicious rice paper tteokbokki is ready! Enjoy the unique chewy texture combined with the savory and slightly sweet spicy sauce.
