Rice Paper Tteokbokki Recipe!
This Rice Paper Tteokbokki recipe is so hot on social media so I had to give it a try! I just couldn’t believe making tteok (rice cake in Korean) from rice paper and I must try it if it tastes right! So I can prove to you guys if it’s worth it for you to spend your time and effort on this hack. I got you my queens! 😉
It definitely gives the look. The texture is almost identical, but more chewy than real tteok. If you like chewy texture you will love it. Only downfall for me was that this rice paper tteok doesn’t thicken up the sauce as real tteok will do naturally. Usually tteokbokki has a nice thick sauce because it thickens by the starch from the rice cake starch. I don’t think adding slurry will work, because the thickness of the sauce is not the glossy kind, like slurry will do. What I believe is that making light flour roux to add to thicken the sauce… I think it will actually work!
Dip 2 square rice papers into warm water to soften. At first I dip one at a time, but it didn’t matter if I dip two. Lay rice papers on a work surface and tightly roll. It needs to roll pretty tight for the right look. Repeat with remaining rice paper.
Look!!! I got some rice cake!!! 🤩🥳
Cut each rice paper tteok into 3 or 4 pieces. I cut into 3 since I like a bit more longer rice cake. Set aside.
Combine tteokbokki sauce in a pot and bring it to a boil. What’s in tteokbokki sauce…
- 2 1/2 cup water
- 2 tbsp Gochujang
- 2 tbsp soy sauce or aminos
- 2 tbsp yondu (Korean fermented vegetable seasoning) or vegetable bouillon
- 2 tbsp agave nectar
Meanwhile, waiting for the sauce to boil, slice some green onions. I used Korean large green onion, which we call Dad-pa. You can use 2 regular green onions. Also slice 2 to 4 oz tofu sheet or using tofu curls for fish cake substitute and 1 king oyster mushroom. They are optional- also cabbage, onion or carrot will be delicious to add in!
Add rice pepper tteok, tofu sheet, mushroom and 1 instant ramen noodles if you want! Cook until ramen noodles are fully cooked about 3 to 4 minutes over high heat. Usually the starch from rice cake will thicken up the sauce, but this rice paper tteok will not thicken up the sauce. If you want the sauce to thicken like real tteokbokki, make a light flour roux to add in! about 1 to 2 tbsp white flour roux will do!
Stir in green onion. Transfer to a serving bowl and sprinkle sesame seeds.
- 12 square rice papers
- 2 1/2 water
- 2 tbsp Gochujang, Korean red pepper paste
- 2 tbsp soy sauce or aminos (I didn’t add because my Gochujang was very slaty one)
- 2 tbsp yondu or 2 tsp vegetable bouillon
- 2 tbsp agave nectar or coconut sugar
- 4 oz tofu sheet or tofu curls, optional
- 1 king oyster mushrooms, optional
- 1 instant ramen noodles, optional
- 2 green onion, sliced
- Dip 2 rice papers into warm water to soften. Lay rice papers on a work surface and tightly roll. Repeat with remaining rice paper. Cut each rice paper tteok into 3 or 4 pieces. Set aside.
- Combine water, Gochujang, soy sauce, yondu and agave nectar in a pot and bring it to a boil.
- Add rice pepper tteok, tofu sheet, mushroom and ramen noodles. Cook until ramen noodles are fully cooked, about 3 to 4 minutes over high heat. Stir in green onion. Transfer to a serving bowl and sprinkle sesame seeds. Enjoy!
If you want the sauce to thicken like real tteokbokki, make a light flour roux to add in! about 1 to 2 tbsp white flour roux will do!