Today, I will share a viral recipe that you can make Tteok (Korean Rice Cakes) with Rice Paper. And with those rice cakes, let’s make Gukmul Tteokbokki (Soupy Tteokbokki). It sounds brilliant, right? Alright, take out your rice paper that’s been sitting for ages! 🙂
MAKE 2 TYPES OF RICE CAKES
Ingredients:
- 24 pieces of rice paper
- 3 slices of American cheese
Instructions:
1. Fill a large mixing bowl with enough cold water.
2. Take 3 pieces of rice paper. Dip it in the cold water one by one and stack together.
3. Try to get rid of any bubbles or water between those rice papers. Tightly roll it. Repeat and make 4 more rice cakes.
4. Cut them into half or bite-sized pieces. Or, you can leave it long like noodles.
1. Take 3 pieces of rice paper. Dip it in the cold water one by one and stack together.
2. Try to get rid of any bubbles or water between those rice papers.
3. Put 1 sliced cheese in the middle. Fold the sides over and tightly roll it. Repeat and make 2 more rice cakes. (Do NOT cut them into pieces.)
SOUPY TTEOKBOKKI (2 servings)
Ingredients:
- 2 green onions
- 2 sheets fish cake
- 1/4 yellow onion
- 3 cups (720ml) water
- 1/2 tbsp cornstarch (or glutinous rice flour)
Tteokbokki Sauce:
- 2 tbsp Korean chili pepper flakes (gochugaru)
- 3 tbsp sugar
- 2 tbsp Korean chili paste (gochujang)
- 2 tbsp light corn syrup
- 1 tbsp soy sauce
- 1/2 tbsp oyster sauce
- 1 tbsp mirin
- black pepper, to taste
- 1 tbsp pineapple juice (or apple juice)
- 1 tbsp Korean beef stock powder (dasida)
- 1/2 tsp MSG (optional)
- 1/2 tbsp chicken bouillon powder
Instructions:
MAKE TTEOKBOKKI SAUCE
In a small container, mix together Korean chili pepper flakes, sugar, Korean chili paste, corn syrup, soy sauce, oyster sauce, mirin, a few shakes of black pepper, pineapple juice, Korean beef stock powder, MSG (if using), and chicken bouillon powder.
PREP INGREDIENTS
1. Cut the green onions into long strips. Thinly slice some for garnish.
2. Cut the fish cakes into bite-sized pieces.
3. Slice the onion into thin strips.
MAKE TTEOKBOKKI
1. To a wok (or pot), add the water, tteokbokki sauce, half of the fish cakes, half of the green onions, and onion. Give it a good stir. Bring it to a boil over medium heat.
2. Once it starts to boil, give it a quick taste. If it’s a little bland, add a little bit of salt or soy sauce. If you want to make it spicier, add Korean chili pepper flakes or some fresh chili. If it’s too salty or spicy, add a little bit more water.
3. When it tastes perfect to you, add the rest of the vegetables and fish cakes. Let it continue to boil for a few minutes.
4. Once everything is just about done, add the rice cakes. Simmer for another 2-3 minutes.
5. In the meantime, in a small mixing bowl, whisk together the cornstarch and 1 tablespoon of water. Add it to the sauce and give it a good stir. Transfer it to a serving bowl. Garnish with the green onions. Enjoy~!
WATCH FULL VIDEO
Rice Paper Tteokbokki
2
servingsIngredients
24 pieces of rice paper
3 slices of American cheese
2 green onions
2 sheets fish cake
1/4 yellow onion
3 cups (720ml) water
1/2 tbsp cornstarch (or glutinous rice flour)
- Tteokbokki Sauce:
3 tbsp sugar
2 tbsp light corn syrup
1 tbsp soy sauce
1/2 tbsp oyster sauce
1 tbsp mirin
black pepper, to taste
1 tbsp pineapple juice (or apple juice)
1/2 tsp MSG (optional)
1/2 tbsp chicken bouillon powder
Directions
- Make 2 Types of Rice Cakes
- Fill a large mixing bowl with enough cold water. Take 3 pieces of rice paper. Dip it in the cold water one by one and pile them up. Get rid of any bubbles or water between those rice papers. Tightly roll it. Repeat and make 4 more rice cakes. Cut them into half or bite-sized pieces. Or, you can leave it long like noodles.
- Take 3 pieces of rice paper. Dip it in the cold water one by one and pile them up. Get rid of any bubbles or water between those rice papers. Put 1 sliced cheese in the middle. Fold the sides over and tightly roll it. Repeat and make 2 more rice cakes. (Do NOT cut them into pieces.)
- Make Tteokbokki Sauce
- In a small container, mix together Korean chili pepper flakes, sugar, Korean chili paste, corn syrup, soy sauce, oyster sauce, mirin, a few shakes of black pepper, pineapple juice, Korean beef stock powder, MSG (if using), and chicken bouillon powder.
- Prep Ingredients
- Cut the green onions into long strips. Thinly slice some for garnish. Cut the fish cakes into bite-sized pieces. Slice the onion into thin strips.
- Make Soupy Tteokbokki
- In a wok (or pot), add the water, tteokbokki sauce, half of the fish cakes, half of the green onions, and onion. Give it a good stir. Bring it to a boil over medium heat.
- Once it starts to boil, give it a quick taste. If it’s a little bland, add a little bit of salt or soy sauce. If you want to make it spicier, add Korean chili pepper flakes or some fresh chili. If it’s too salty or spicy, add a little bit more water.
- When it tastes perfect to you, add the rest of the vegetables and fish cake. Let it continue to boil for a few minutes.
- Once everything is just about done, add the rice cakes. Simmer for another 2-3 minutes.
- In the meantime, in a small mixing bowl, whisk together the cornstarch and 1 tablespoon of water. Add it to the sauce and give it a good stir. Transfer it to a serving bowl. Garnish with the green onions. Enjoy~!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
1 Comment
Made this right after watching the video! Sooo good I drank the soup clean. My rice paper sheets may have been a bit thicker so I only used 2 – perfect thickness!