Rice Paper Tteokbokki Recipe !
This Rice Paper Tteokbokki recipe is so hot on social media, so I had to give it a test ! I just couldn ’ deoxythymidine monophosphate believe making tteok ( rice patty in Korean ) from rice newspaper, and I must try it if it tastes right ! sol I can prove to you guys if it ’ south worth it for you to spend your clock and feat on this hack. I got you, my queens ! ????
It decidedly looks. The texture is about identical but chewier than real tteok. If you like chewy texture, you will love it. The entirely fall was that this rice newspaper tteok doesn ’ thymine thicken up the sauce as real tteok will do naturally. normally, tteokbokki has a nice thick sauce because it thickens the starch from the rice patty starch. I don ’ thymine think adding slurry will work because the thickness of the sauce is not the glistening kind like slurry will do. What I believe is that making ignite 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 make surface and tightly roll. It needs to roll pretty besotted for the properly look. repeat with remaining rice paper .
search ! ! ! I got some rice cake ! ! ! ????????
Cut each rice paper tteok into 3 or 4 pieces. I cut it into 3 since I like a morsel more long rice coat. Set away .
Combine tteokbokki sauce in a pot and bring it to a boil. What ’ south 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. besides, cut 2 to 4 oz bean curd sheet or using bean curd curls for fish coat stand-in and 1 king oyster mushroom. They are optional- besides pilfer, onion, or carrot will be delicious to add in !
Add rice pepper tteok, bean curd sheet, mushroom, and 1 clamant ramen noodles if you want ! Cook until ramen noodles are fully cooked, about 3 to 4 minutes over high heating system. normally, the starch from rice cake will thicken up the sauce, but this rice newspaper 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 roll and sprinkle sesame seeds .
enjoy !
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Rice Paper Tteokbokki
- full time : 5 minutes
- output :
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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 !
Rice Paper Tteokbokki Hack
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