Ingredients
Scale
- 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
Instructions
- 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!
Notes
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!
