Cheesy Rice Paper Tteokbokki
Easy Homemade Delight: Melty Cheese Rice Paper Tteokbokki Recipe
Tired of regular rice cakes? This recipe creatively uses rice paper to form soft, chewy ‘tteok’ pockets, generously filled with gooey Emmental cheese for an extra layer of savory goodness! We’ve simplified the process by using a pre-made Miss Lee Tteokbokki sauce, making it incredibly easy to achieve a delicious result without fuss. Perfect for a quick, satisfying meal or a delightful snack.
Main Ingredients
- 10 sheets of rice paper
- 2-3 slices of Seoul Milk Emmental cheese (cut into 6-7 pieces each)
- Sausages, as desired (cut to size)
- 3 pieces of fish cakes (eomuk)
- Cabbage, as desired (shredded)
- 1 handful of green onions (chopped)
Sauce
- 1 packet (50g) of Miss Lee Tteokbokki sauce
- 1 packet (50g) of Miss Lee Tteokbokki sauce
Cooking Instructions
Step 1
Start by preparing all your ingredients. Slice the fish cakes and cabbage into bite-sized pieces. Prepare the sausages as well, either cutting them into pieces or leaving them whole, depending on your preference. Chop the green onions and set them aside.
Step 2
Prepare a shallow bowl of warm water. Take two sheets of rice paper and carefully overlap them slightly before dipping them into the water. Let them soak for about 10-15 seconds, just until they become pliable and soft. While the rice paper is still wet, place your pre-portioned Emmental cheese pieces neatly onto one half.
Step 3
Gently fold the rice paper over the cheese to create a pocket, like a small dumpling or roll. You can leave these rice paper ‘tteok’ as they are, or cut them into smaller, bite-sized pieces if you prefer. (Tip: If you cut the cheese-filled rice paper, some cheese might leak out while cooking.) For this recipe, we’re keeping the sausages whole and slicing only the fish cakes and cabbage for convenience.
Step 4
In a pot, combine 330ml of water with the entire packet of Miss Lee Tteokbokki sauce. Stir well to dissolve the sauce. Bring the mixture to a boil, starting on medium heat and then increasing to high heat once it simmers. When the sauce begins to bubble around the edges, add the prepared fish cakes, sausages, and cabbage.
Step 5
Once the vegetables have softened slightly, carefully add the cheese-filled rice paper ‘tteok’ to the pot. Continue to cook over high heat, stirring frequently with a spatula or spoon to prevent the rice paper from sticking to the bottom of the pot.
Step 6
When the rice paper ‘tteok’ are cooked through and the sauce has thickened to your liking, stir in the chopped green onions. Cook for an additional 30 seconds to 1 minute, allowing the fresh onion flavor to meld with the sauce.
Step 7
Serve your delicious Cheesy Rice Paper Tteokbokki immediately. A sprinkle of sesame seeds on top adds a nice finishing touch. This recipe is a fantastic option for a healthier indulgence, a quick meal, or when you’re craving tteokbokki without the traditional fuss!
