Sesame Rice Paper Tteokbokki

Name: Sesame Rice Paper Tteokbokki
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Asian, Korean
Ingredients: 8 Rice Paper sheets; Water; 1 cup anchovy stock dashi, unsalted chicken stock, or water; 1 tbsp gochujang; 2 tsp soy sauce; 2 tsp rice syrup (sugar, honey or other sweetener); 2 minced garlic cloves; 2 tsp gochugaru; 1 tbsp seasme paste; 1-2 tablespoons of cornstarch; 1-2 tablespoons of cold water; Sesame seeds; Sliced green onions

14 steps

Prep:5minCook:15min

Here is a fun recipe using rice paper in place of Korean rice cakes! These "rice cakes" are more chewy compared to the traditional rice cakes but delicious nevertheless! They're coated in a sweet, spicy and slightly nutty sauce that is so addictive. You can use water or broth as your base for this recipe however, I highly recommend that you use broth when possible for a more flavorful sauce!

Updated at: Mon, 25 Sep 2023 00:03:53 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories355.4 kcal (18%)

Total Fat6.4 g (9%)

Carbs39.8 g (15%)

Sugars6 g (7%)

Protein28.9 g (58%)

Sodium20385.3 mg (1019%)

Fiber2 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

Instructions

To make the rice paper "rice cakes,"

Step 1

Take a rice paper sheet and dip it into a bowl of warm water. Make sure to submerge it completely for a few seconds. Place it on a clean surface like a plate or a cutting board.

Step 2

Layer another wet piece of rice paper on top of that one.

Step 3

Let the two rice paper sheets soften.

Step 4

Once they have softened, fold in the sides so that you get a rectangular sheet.

Step 5

Roll the rice paper sheets to form a long roll.

Step 6

Slice the rice paper rolls into bite-sized pieces. Set them aside.

To make the sesame tteokbokki sauce,

Step 7

In a large pan over medium heat, mix together stock (or water), gochujang, gochugaru, rice syrup, soy sauce, minced garlic, and sesame paste.

Step 8

Stir well until the sauce dissolves and the mixture starts to simmer.

Step 9

Gently add the rice paper "rice cakes" to the pan. Simmer them for 5 minutes over medium heat.

Step 10

In a small bowl, mix together equal amounts of cold water and cornstarch. Stir until the cornstarch is completely dissolved in the water, and you have a smooth, milky-white mixture. There should be no lumps or clumps.

Step 11

Gradually pour the cornstarch slurry into the tteokbokki sauce while stirring continuously. Start with a little bit at a time. Keep stirring for a minute or two as the sauce thickens. You'll notice the sauce becoming thicker.

Step 12

Continue to cook and stir frequently, ensuring the rice cakes are evenly coated with the sauce.

Step 13

Transfer the tteokbokki to a serving plate, garnish with sesame seeds and sliced green onions.

Step 14

Enjoy while hot!