Prepare your taste buds for an easy DIY take on the beloved Korean dish with this Rice Paper Tteokbokki. Rice cakes can be hard to find, so this recipe replaces the conventional rice cakes with rice paper rolls. These rolls soak up the lightly sweet-savoury and spicy sauce. They’re perfect to be enjoyed as a little snack or appetiser for your next Korean-themed night, or simply to satisfy your Tteokbokki cravings!
No rice cakes, no problem! Simply make them yourself from rice paper
The best thing: these Rice Paper Tteokbokki only take a a couple minutes to throw together and require a couple of Asian staples!
- Rice Paper: We use two sheets of rice paper to make rice cakes. If you have rice cakes at hand you can directly use them too!
- Gochujang: The heart of the dish, gochujang delivers a signature heat and depth of flavor. It’s a spicy Korean chili paste that has a distinct flavor you cannot miss
- Soy Sauce: Soy sauce brings its savory essence, enhancing the overall umami profile. We opt for regular, not dark
- Garlic: Minced or grated garlic contributes a rich aromatic note
- Sugar: A touch of sugar balances the heat and enhances the overall taste profile. You can replace it with natural sweeteners that are neutral in flavor
- Cornstarch: Cornstarch mixed with water thickens the sauce, creating a lusciously clingy texture
Still deciding? You might also like these peanut noodles, this asian green salad or teriyaki-glazed eggplant
The beauty of this recipe lies in its adaptability. Feel free to customise the level of spiciness by adjusting the amount of gochujang and chili flakes. You can also add an array of vegetables, such as carrots, cabbage, or mushrooms, to enhance the nutritional value and colour palette of the dish.
Easy Rice Paper Tteokbokki
Ingredients
- 8 – 10 rice papers
- 2 tbsp gochujang
- 2 tbsp soy sauce
- 1½ tbsp sugar
- 200 ml water
- Optional: 1 stp cornstarch mixed with 1 tbsp water
- Garnish: Chili flakes, sesame seeds, spring onion
Instructions
- Rice cakes: Soak one rice paper per packet instructions in water. Lay it on a flat surface. Soak another one and lay it on top. Use your fingers to press out excess water and air. Then tightly roll the two layers up, and cut it into 5 pieces (about 2-2.5 cms long each). Repeat this with all rice papers
- Sauce: In a pot, add water, gochujang, soy sauce, garlic and sugar and bring to simmer. The gochujang paste should be fully dissolved
- Assemble: Add rice cakes to the simmering sauce and boil for 3-4 minutes. If you want a thicker sauce, dissolve 1 tsp of cornstarch in 1 tbsp of water and add to the pot. It will thicken as it simmers.
- Serve: Serve with chili flakes, sesame seeds and spring onion. It is best enjoyed fresh. Enjoy!
Very easy to make! And super yummy and similar to the real thing! 5/5
Such a clever hack! I left the noodles full length for even more chewing the way through it. YUM!
Thank you so much for your comment Isabelle!!