Pour lukewarm water into a shallow plate and soak the rice paper.
Take the rice paper out of the water and roll it up.
Cut the rice paper rolls into short pieces.
TTEOKBOKKI (Rice Cakes)
Narindra
63 Recipes
Medium
Easy
20 min
Spiciness
Medium
Difficulty
Easy
Time
20 min
Preparation
5 min
Cooking
15 min
92 Views
1 year ago
Translated
Literally translated as "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/paprika paste.
Medium
Easy
20 min
Spiciness
Medium
Difficulty
Easy
Time
20 min
Preparation
5 min
Cooking
15 min
Allergens
Vegetarian
Pescatarian
Halal
Lactose-Free
- Rice Paper
20
- Gochujang (Korean chili paste)
1 tablespoon
- light soy sauce
2 tablespoons
- Sugar
1 dash
- Water
200 milliliters
- Sesame Oil
2 tablespoons
- Shredded Cheese
40 grams
- Spring Onions
1 bunch
Pour the water into a pot.
Add gochujang, sesame oil, soy sauce, and sugar and mix well.
Bring everything to a quick boil and add the rice cakes (or rice paper rolls).
Let everything simmer for at least 5 minutes (stirring occasionally).
Once the rice cakes are cooked through and the sauce has thickened, add the cheese on top and continue to simmer briefly with a lid until the cheese melts.
Finally, cut the spring onion for decoration and sprinkle it over.
Instead of gochujang, you can use tomato paste (the same amount) if you don't like spiciness too much.
Enjoy your meal!!!
Narindra
63 Recipes
Medium
Easy
20 min
Spiciness
Medium
Difficulty
Easy
Time
20 min
Preparation
5 min
Cooking
15 min
Allergens
Vegetarian
Pescatarian
Halal
Lactose-Free
- Rice Paper
20
- Gochujang (Korean chili paste)
1 tablespoon
- light soy sauce
2 tablespoons
- Sugar
1 dash
- Water
200 milliliters
- Sesame Oil
2 tablespoons
- Shredded Cheese
40 grams
- Spring Onions
1 bunch
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