The Ultimate Chewy Delight: Rice Paper Tteokbokki
A unique take on Korea’s beloved tteokbokki, using Vietnamese rice paper for an even chewier texture than traditional rice cakes!
We’ve created a delicious, soupy tteokbokki using rice paper, the same kind used for fresh spring rolls. This recipe offers a wonderfully chewy and satisfying bite, reminiscent of beloved street food but with a delightful twist.
Main Ingredients
- 15 sheets Rice paper
- 2 sheets Fish cakes (eomuk)
- 1 pack Vienna sausages
- 1/2 Onion
- 1 stalk Green onion
Tteokbokki Seasoning
- 1 Tbsp Minced garlic
- 1 Tbsp Gochugaru (Korean chili powder)
- 2 Tbsp Soy sauce
- 1 Tbsp Corn syrup or rice syrup (jocheong)
- 1 Tbsp Sugar
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Minced garlic
- 1 Tbsp Gochugaru (Korean chili powder)
- 2 Tbsp Soy sauce
- 1 Tbsp Corn syrup or rice syrup (jocheong)
- 1 Tbsp Sugar
- 1 Tbsp Gochujang (Korean chili paste)
Cooking Instructions
Step 1
First, prepare the vegetables for your tteokbokki. Slice half an onion into thick strips. Cutting them this way adds a satisfying texture to the dish.
Step 2
Cut the square fish cakes into bite-sized triangles. For the Vienna sausages, score them diagonally to help them absorb the sauce better and make them look more appealing. (Some sausages come pre-scored, so you might not need to do this step!).
Step 3
Slice the green onion diagonally. This cut helps the green onion infuse its flavor into the broth more effectively.
Step 4
Now, let’s make the star of the show: the rice paper ‘tteok’! Stack 3 sheets of rice paper and dip them in hot water for about 30 seconds until softened. Lay them flat on a clean surface or cutting board. Fold about 1 cm of the front edge over, then carefully roll up the rest to form a log shape, resembling tteok (rice cakes). This is the secret to its delightful chewiness!
Step 5
Let’s try another variation! Cut a sheet of rice paper in half. Briefly dip each half in hot water, then place a slice of cheese inside and roll it up tightly. You’ll have delicious cheesy rice paper rolls – a big hit with kids!
Step 6
Time to make the flavorful tteokbokki sauce! In a bowl, combine 1 Tbsp minced garlic, 1 Tbsp gochugaru, 2 Tbsp soy sauce, 1 Tbsp corn syrup (or rice syrup), 1 Tbsp sugar, and 1 Tbsp gochujang. Mix everything thoroughly until well combined. This is your perfect sauce base!
Step 7
In a wide pot, add 500ml of water, dried anchovies, and kelp to make a flavorful broth. Once the broth is simmering, add all your prepared ingredients except the green onions: the sliced onion, fish cakes, Vienna sausages, and your homemade rice paper ‘tteok’. Bring to a boil.
Step 8
Let the tteokbokki simmer for about 10 minutes, allowing the flavors to meld beautifully. Finally, add the sliced green onions and simmer for another minute until fragrant. Your wonderfully chewy and delicious rice paper tteokbokki is ready to be enjoyed!
