Rice paper tteokbokki. Chewy soup tteokbokki
I made a simple sauce for tteokbokki and rolled it on rice paper with string cheese, and it was really delicious because it was so delicious and chewy. I think I'm a little late, but I've been saying it's a mess on social media for a while, and I've been a big fan of the nation's tteokbokki.
3 serving
Within 30 minutes
요리쿡조리쿡
Ingredients
  • rice paper
    21piece
  • Rice cake soup
    300g
  • square fish cake
    3piece
  • onion
    1ea
  • String cheese
    5ea
  • Vienna sausage
    7ea
  • Scallions
    5ea
  • Parmesan cheese
  • Water
    1000ml
  • red pepper paste
    2TS
  • Red pepper powder
    2TS
  • thick soy sauce
    2TS
  • fish sauce
    2TS
  • Sugar
    2TS
  • crushed garlic
    1TS
  • anchovy powder
    1TS
Cooking Steps
STEP 1/12
Put red pepper paste, red pepper powder, sugar, dark soy sauce, fish sauce, and anchovy powder in the water and boil it. If you don't have anchovy powder, add 7 to 8 anchovies and boil them.
STEP 2/12
I was going to put in tteokbokki rice cake, but there was rice cake soup left in the freezer, so I prepared rice cake soup this time. Take out the rice cake from the freezer in advance, soak it in water, and defrost it to soak it
STEP 3/12
Cut the onion in half and shred it, cut the square fish cake into triangles or long pieces to make it easy to eat, cut the chives into 2cm pieces, and cut the Vienna sausage into cuts.
STEP 4/12
The rice paper is soaked in lukewarm water, and you can just soak it like Vietnamese spring rolls and take it out. I'm going to put these three together. It's not one sheet, but about three sheets is good for chewy taste and roll.
STEP 5/12
Place string cheese on top of rice paper and roll. Gather both sides and roll it neatly, so you have to wear disposable gloves so that it doesn't stick and dries well
STEP 6/12
And if you cut it in half, it looks like this. You can put in anything you want, such as sliced cheese, and roll it.
STEP 7/12
I even rolled up three sheets of rice paper
STEP 8/12
When the tteokbokki sauce boils, add sliced onions, Vienna sausage, fish cake, and rice cake soup and boil it. For tteok-bokki, you can put rice cake first and vegetables and fish cake later. I like tteok-bokki I cooked it quickly and put it in together
STEP 9/12
Tteokbokki tastes better when you boil it for a long time. The soup is savory and the anchovy broth comes out, and the rice cake is dry, so when it cooks, taste the soup and adjust it to your taste
STEP 10/12
I added the rice paper when it was cooked later. You can just eat it anyway, so you don't have to boil it for a long time. Put it in like this and boil it while stirring once or twice.
STEP 11/12
When it's done, turn off the heat and add the chopped chives.
STEP 12/12
I took some seaweed rolls out of the freezer, heated them in an air fryer, put them in a bowl of rice paper tteokbokki, and garnish them, sprinkled a lot of parmesan cheese, and topped them with lucola as green as a garnish.
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