TTEOKBOKKI (Rice Cake)

Name: TTEOKBOKKI (Rice Cake)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Ingredients: 20 piece Rice Paper; 1 tablespoon Gochujang (Korean chili paste); 2 tablespoon light soy sauce; 1 dash Refined Sugar; 200 milliliter Water; 2 tablespoon Sesame Oil; 40 gram Shredded Cheese; 1 bunch Spring Onions

6 Views

5 weeks ago

6 Views

5 weeks ago

6 Views

5 weeks ago

Narindra

@Narindra

This recipe is automatically translated for you.

Literally translated, "fried rice cake." However, it's not directly fried but cooked together with the sauce. For a milder version, you can replace the chili paste with tomato/pepper paste.

Information

Overview

Difficulty

Easy

Spiciness

Medium

Time

Preparation

5 min

Cooking

15 min

Ingredients

Servings

Rice Paper

20 pieces

Gochujang (Korean chili paste)

1 tablespoon

light soy sauce

2 tablespoons

Refined Sugar

1 dash

Water

200 milliliters

Sesame Oil

2 tablespoons

Shredded Cheese

40 grams

Spring Onions

1 bunch

Instructions

For the Rice Cake

Pour lukewarm water into a shallow dish and soak the rice paper.
Remove the rice paper from the water and roll it up.
Cut the rice paper rolls into short pieces.

For the Sauce

Pour the water into a pot.
Add gochujang, sesame oil, soy sauce, and sugar and mix well.
Bring everything to a boil briefly and add the rice cake (or the rice paper rolls).
Let everything simmer for at least 5 minutes (stirring occasionally).
As soon as the rice cake is cooked through and the sauce has thickened, add the cheese on top and continue to simmer briefly with the lid on until the cheese melts.
Finally, cut the spring onion as decoration and sprinkle it over.

Instead of gochujang, you can use tomato paste (in the same amount) if you don't like spiciness so much.

Enjoy your meal!!!