Savory ‘Bapbokki’ Recipe: A Filling and Delicious Snack Using Rice Instead of Rice Cakes
Savory ‘Bapbokki’ Recipe: A Filling and Delicious Snack Using Rice Instead of Rice Cakes
Easy ‘Bapbokki’ with Rice Instead of Rice Cakes! A New Delight with Sweet and Salty Sauce
Perfect for kids’ vacation snack time! Introducing ‘Bapbokki’, made with rice instead of chewy rice cakes, offering a fun texture. This dish is satisfying and delicious, featuring savory rice, tender eggs, and a perfectly balanced sweet and salty sauce that everyone will love. Make it easily and enjoy with the whole family!
Main Ingredients- 1 bowl of warm rice (approx. 200g)
- 5 sheets of rice paper
- 3 eggs
- 2 sheets of fish cake (eomuk)
- 1/2 onion
- 1/3 stalk of green onion
- 1.5 cups of water (approx. 300ml)
Sauce Ingredients- 2 Tbsp gochugaru (Korean chili powder)
- 2 Tbsp white sugar
- 2.5 Tbsp corn syrup (or oligodang)
- 3 Tbsp soy sauce
- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili powder)
- 2 Tbsp white sugar
- 2.5 Tbsp corn syrup (or oligodang)
- 3 Tbsp soy sauce
- 2 Tbsp gochujang (Korean chili paste)
Cooking Instructions
Step 1
First, in a bowl with 1 bowl of warm rice, add 1/3 tsp salt, 1/2 Tbsp sesame oil, a pinch of toasted sesame seeds, and a pinch of shredded seaweed. Mix well with your hands, gently kneading to form small, bite-sized rice balls.
Step 2
Dip one rice ball into lukewarm water for about 10-15 seconds until the rice paper becomes pliable. Place the rice ball in the center of the softened rice paper and carefully fold it into a square or roll it up. Be careful not to soak it for too long, as it might tear.
Step 3
Now, let’s make the key component: the sauce for the Bapbokki. In a separate bowl, combine 2 Tbsp gochugaru, 2 Tbsp white sugar, 2.5 Tbsp corn syrup, 3 Tbsp soy sauce, and 2 Tbsp gochujang. Mix thoroughly until there are no lumps, creating a smooth sauce.
Step 4
Heat 1-2 Tbsp of cooking oil in a wide pan over medium heat. Add 1/2 onion, thinly sliced, and stir-fry until it becomes translucent and fragrant. Pour in all the prepared sauce and stir-fry for another minute until the sauce thickens slightly and coats the onions. Be mindful of the heat to prevent the sauce from burning.
Step 5
Pour 1.5 cups (approx. 300ml) of water into the pan and bring it to a boil over high heat. Once boiling, add the sliced fish cake, pre-boiled eggs (or you can whisk raw eggs and pour them in), and the rice paper rice balls. Reduce the heat to medium-low and simmer for about 5-7 minutes until the sauce thickens to your desired consistency. Garnish with chopped green onions before serving. Enjoy your homemade Bapbokki!
