Rice PaperTteokbokki

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Rice Paper Tteokbokki

Yield: 1

Author: Chakriya's Kitchen

Prep time: 20 MinCook time: 10 MinTotal time: 30 Min

Ingredients

• 10 dried rice papers
• 1 cup water
• 1.5 tbsp Korean red chili paste (Gochujang)
• 1/2 tsp Hon dashi soup stock powder
• 1/2 tsp fish sauce
• 2 tsp sugar
• 1.5 tsp soy sauce
• 1/2 tbsp minced garlic
• 1 tsp Korean chili flakes (Gochugaru)
• 1/2 cup bite-size pieces fish cake
• 4 to 5 dumplings
• 1 to 2 green onions, chopped
• 1 tsp sesame oil
• 1/2 tsp roasted sesame seeds

Instructions

1. Dip 2 rice papers into a bowl of water until completely covered for 10 seconds, then lay rice papers on a work surface or cutting board and tightly roll. Repeat with remaining rice papers. Cut each rice paper Tteokbokki into 4 pieces. Set aside.
2. Add 1 cup of water into a wok, Korean red chili paste (Gochujang), hon dashi powder, fish sauce, sugar, soy sauce, Korean chili flakes (Gochugaru), and minced garlic. Bring into a boil.
3. Next, add rice paper Tteokbokki pieces, fish cake pieces, and dumplings. Reduce the heat and let it simmer for about 3 to 4 minutes until the sauce thickening.
4. Finally, add chopped green onions, sesame oil, and roasted sesame seeds.