Name: Rice Paper Tteokbokki
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 9 sheets Rice Paper; 1 ¼ cups Water; 1 piece Kombu; 2 tbsp Doenjang; 2 tbsp Ssamjang; 1 tbsp Gochugaru; 1 cup Mushrooms (chopped); 1 cup Green Onions (cut into batons)

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Rice Paper Tteokbokki

This traditional Korean street-food has taken the world by storm! We’re sharing a quick and easy way for you to make your own rice cakes and turn them into Tteokbokki!

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Course: Main Course, Side Dish

Cuisine: Korean

Servings: people

Calories: 238kcal

Cost: 150

Ingredients

9 sheets Rice Paper
1 ¼ cups Water
1 piece Kombu
2 tbsp Doenjang
2 tbsp Ssamjang
1 tbsp Gochugaru
1 cup Mushrooms (chopped)
1 cup Green Onions (cut into batons)

Instructions

Place some cold water in a wide bowl.
Place the rice paper sheets in the water one by one to hydrate.
Once hydrated, place the rice paper sheets on a flat surface.
Stack the paper sheets one on top of the other 3 times.
Once you have a stack of 3 sheets, begin rolling them slowly into a tight roll.
Cut the roll into 2-3 inch batons and set aside.
In a wide pot, add the water and bring it to a boil. Add the Kombu and boil further for 4 to 5 minutes.
Reduce the heat to low and remove the piece of kombu out.
Add the Doenjang, Ssamjang, and gochugaru to the water.
Mix well until a smooth sauce is formed.
Now, add the mushrooms and spring onions to the sauce.
Cook this mixture further until the sauce has fully thickened.
Now add the rice paper cakes into the sauce and cook for 2 more minutes.
Your Tteokbokki is now ready! Enjoy with a hot bowl of rice.