Name: Rice Paper Tteokbokki
Total time: 5 min
Yield: 2
Ingredients: 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

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

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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!