Chewy Rice Paper Tteokbokki
Make Chewy Rice Paper Tteokbokki: A Unique and Delicious Dish
I recently tried making tteokbokki with rice paper, a popular trend in Korea! Since Korean communities can be small and authentic rice cakes (tteok) can be expensive and hard to find where I live, rice paper offers a fantastic and budget-friendly alternative. This recipe is a delicious and economical way to enjoy a classic Korean snack.
For the Rice Paper ‘Tteok’- 25 sheets of rice paper
- 4 Tbsp mozzarella cheese
- Plenty of hot water
For the Tteokbokki Sauce & Ingredients- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp soy sauce
- 2 Tbsp sugar
- 1 Tbsp gochugaru (Korean chili flakes)
- Pinch of Dasida (optional, for umami)
- Pinch of MSG (optional, for flavor enhancement)
- Pinch of black pepper
- Assorted vegetables (e.g., onion, scallions, carrots), to taste
- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp soy sauce
- 2 Tbsp sugar
- 1 Tbsp gochugaru (Korean chili flakes)
- Pinch of Dasida (optional, for umami)
- Pinch of MSG (optional, for flavor enhancement)
- Pinch of black pepper
- Assorted vegetables (e.g., onion, scallions, carrots), to taste
Cooking Instructions
Step 1
You can use any shape of rice paper you have – round or square ones both work wonderfully. For a satisfyingly chewy texture, we’ll layer 3 sheets of rice paper together.
Step 2
Carefully dip one sheet of rice paper into the prepared hot water, then immediately layer it onto a clean surface. Repeat this process to stack 3 sheets. Once layered, gently roll them up to form a log that resembles a rice cake (tteok). The ideal thickness is slightly thicker than your index finger but thinner than your thumb. If you prefer a thicker ‘tteok’ similar to garaetteok, you can layer about 5 sheets.
Step 3
Now, slice the rolled log into pieces. I found that cutting each log to the length of my middle finger yielded about 4 pieces of ‘tteok’.
Step 4
Look at that! After slicing, they remarkably resemble actual tteokbokki rice cakes. You can successfully make your own ‘tteok’ at home!
Step 5
No tteokbokki is complete without cheese! Let’s make some cheesy ‘tteok’. Lay one sheet of rice paper on a flat surface, dip it briefly in hot water, and then generously fill the center with mozzarella cheese.
Step 6
Unlike the 3-layered ‘tteok’, this single-layered cheese ‘tteok’ might be a bit softer. If you prefer a firmer texture for your cheese tteok, consider using 2 layers of rice paper before adding the cheese.
Step 7
All our ‘tteok’ pieces are now ready! We have 28 regular pieces and 4 cheese-filled ones.
Step 8
Take out any vegetables you have in your refrigerator and chop them into bite-sized pieces. Feel free to use whatever you like – onions, scallions, carrots, or any other favorites.
Step 9
To prevent the rice paper ‘tteok’ from sticking together, I carefully added them one by one into the simmering sauce.
Step 10
After adding all the ‘tteok’, toss in your prepared vegetables. At this stage, the sauce might still look a bit pale and thin as the flavors haven’t fully melded yet. We need to let it simmer a bit longer to develop that classic tteokbokki taste.
Step 11
When the sauce has thickened slightly and the ‘tteok’ appears well-cooked, it’s time to add the cheese ‘tteok’. Since the single-layered cheese ‘tteok’ is more delicate, adding them towards the end ensures they don’t break apart.
Step 12
Once the cheese is beautifully melted and gooey, your tteokbokki is almost ready! Finish it off by topping with fresh, thinly sliced scallions for an extra burst of freshness and flavor.
Step 13
Behold, the finished Rice Paper Tteokbokki! Doesn’t it look incredibly appetizing? The sauce itself tastes just like traditional tteokbokki, but the texture of the rice paper ‘tteok’ is truly exceptional. It’s wonderfully chewy and bouncy, offering a delightful sensation akin to eating chewy ‘funmoza’ or thick glass noodles shaped like tteok. This dish is an absolute ‘texture thief’ – it delivers an amazing chewiness that elevates the entire experience. Enjoy this fantastic textural delight!
Step 14
The cheese ‘tteok’ looks like thick ‘funmoza’ with its plump shape. While they might seem delicate due to the single layer of rice paper, the cheese inside melts perfectly and stretches beautifully, making each bite incredibly satisfying. Rolling the rice paper tightly ensured they didn’t burst, allowing the cheese to stretch luxuriously and enhance the overall texture.
