New TRENDY way to eat Tteokbokki, Rice Paper Tteokbokki

 

 Rice Paper Tteokbokki

Hello everyone, how are you all doing? Today I want to introduce you how to make this new trendy Korean Tteokbokki, using rice paper instead of rice cakes. This dish was invented by a Korean living in Vietnam who wanted to eat Tteokbokki, but found it hard to buy rice cakes. Instead, they used rice paper to make tteok, Korean rice cakes. After seeing many people try this dish, I was also curious, and to my surprise it was so chewy and delicious. I’ve already made it several times. Hope you like this recipe!

Ingredients: (For 3 servings) 20 sheets of rice paper, 2 sheets of square fish cake, 2 scallions, 3 pieces of string cheese, 3 pieces of sausage

Seasoning: 2 tbsp red pepper paste, 1 tbsp red pepper powder, 2 tbsp sugar, 1tbsp corn syrup or oligoccharide, 1 tbsp fish sauce, a little pepper, 1/2 tbsp garlic

How to make it

Step 1: Rolling rice paper

Soak the rice paper in lukewarm water. Put it on the cutting board. Fold the ends. Fold the sides, too. And roll it like a roll of kimbap. It became like tteokbokki rice cake

Cut the string cheese into bite-sized pieces. Put it in the rice paper and roll it in the same way. Put the sausage in the rice paper, fold the ends and fold the sides as well. Roll it all the way so that the cheese doesn't come out.

Step 2: Preparing Other Ingredients

Cut two pieces of fish cake into bite-sized pieces. If you don't like fish cake, you can skip this step. Cut two scallions into small pieces. Mince 3 cloves of garlic well.

Step 3: Making Seasoning

Pour about 2 cups of water into the pan. Add 2 tablespoons of red pepper paste, 1 tablespoon of red pepper powder, 2 tablespoons of soy sauce, 2 tablespoons of sugar, 1 tablespoon starch syrup or honey, and minced garlic.  Add 1 tablespoon of fish sauce to enhance the flavor. 

Add the sliced fish cake. When the sauce boils, add rice paper tteokbokki. Bring to a boil over medium high heat for another 3 minutes. Add some scallions. Sprinkle some sesame seeds. Fantastic and chewy rice paper tteokbokki is done!

What do you think of this new tteokbokki recipeThe texture is also amazing and is definitely the chewiest tteokbokki I’ve ever had. I especially liked the tteok with the cheese inside and I really hope you get to try it to! Thank you!

Ingredients: (For 3 servings)

• 20 sheets of rice paper
• 2 sheets of square fish cake
• 2 scallions
• 3 pieces of string cheese
• 3 pieces of sausage

Seasoning:

• 2 tbsp red pepper paste
• 1 tbsp red pepper powder
• 2 tbsp sugar
• 1tbsp corn syrup or oligosaccharide
• 1 tbsp fish sauce
• 1/2 tbsp garlic

Notes

• There are small and large sizes of rice paper, but I'm using a large-sized one today. When using a large size, I think it'll be the perfect by using just one piece.
• If you don't like spicy taste, you can skip the red pepper powder.
• If you don't have oligosaccharide, add 1 tablespoon of honey.

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