Tteokbokki is one of Korean comfort foods, that are so addicting and comforting! This recipe uses rice paper sheets to make tteokbokki, making it super easy and accessible.
What is Tteokbokki?
Tteokbokki are Korean rice cakes - one of the most popular Korean street food options. It has a chewy, addicting texture and can absorb the spicy, sweet sauce.
Making Tteokbokki using Rice Paper
This recipe shows you how to turn rice papers into Tteokbokki (Korean rice cakes)!
Recipes using rice paper were trending on TikTok so I thought I'll share this recipe with you all. It uses rice paper to roll into rice cakes, making them more accessible and lower in calories. The taste and texture of rolled rice papers are also strikingly similar to Korean rice cakes. I thought this trick was genius and want to put my twist on it!
To make the Rice Paper Tteokbokki, you will need:
- 12 rice paper sheets
- A bowl of cold water
To roll the rice paper tteobokki:
- Dip the rice paper sheets in cold water for about 5 seconds, then lay it on a cutting board or a plate.
- Lay two rice paper sheets on top of each other, then roll them forward tightly to prevent air bubbles. This will create the rice cake.
- Cut the rice cake into small pieces.
Ingredients and Substitutes for the Tteokbokki Broth
For the broth of the recipe, I use a classic Korean sauces and flavors and add ramen noodles for even extra comfort:
- Onion and garlic: for the aromatics
- Veggies: I use a combination of carrot, cabbage to cook in the broth. You can use other veggies such as zucchini or mushroom.
- Gochujang: Korean chili paste that adds to the spiciness
- Soy sauce: adds the deep, savory flavors
- Sugar: adds to the sweetness of the recipe
- Ramen noodles: optional. I put the ramen noodles in the broth
- Other toppings are tofu, green onions and sesame seeds. You can add any toppings of choice like Korean mandu (dumplings).
I love to enjoy this recipe straight from the pan while watching Korean drama. It's a classic Korean comfort food, I must warn you that it's extra addicting!
If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!Print
Rice Paper Tteokbokki (Korean rice cakes)
- Total Time: 20 minutes
- Yield: 2 1x
Tteobokki are Korean rice cakes, and this recipe will show you how to make them using Vietnamese rice paper. A classic Korean comfort dish made with a twist!
- 12 rice paper sheets
For the soup base
- ½ an onion
- 2 cloves of garlic
- 1 small or medium carrot
- ¼ a cabbage
- 600 ml hot water
- 1 ½ tbsp gochujang (Korean chili pepper paste)
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 pack Korean ramen
- 200 g tofu
- 2 stalks green onions (the green part)
- sesame seeds (to garnish)
- Wet the rice papers in cold water for a few seconds (no more than 5 seconds) one by one. Then stack 2 rice papers on top of each other and roll them until they form cylinder-shaped rice cakes. Keep repeating this step until you get long rice cakes.
- Cut the rice cakes into bite sized pieces. Set aside.
- Chop the onion, carrot and cabbage into thin slices.
- In a pot or pan, add 1 tablespoon oil followed by the onions, carrots and cabbages. Stir well until all the veggies are softened but still crunchy (about 2-3 minutes).
- Add in the gochujang, soy sauce and 600 ml boiling water.
- Mix well for a couple of minutes.
- Add in the rice cakes in the broth, followed by the ramen noodles. Let it simmer for 4 minutes until the ramen noodles are cooked and softened.
- Add in the rest of the toppings (tofu, green onions and sesame seeds). Let it simmer for 2-3 more minutes.
- Serve in a bowl/plate and enjoy!
The recipe should be ideally served in the same day (as the noodles and rice cakes get too soggy over time).
- Cook Time: 20 minutes
- Category: Main Course, Side Dish
- Cuisine: Korean
Keywords: 20-minute meal, easy to make, indulgent, rice paper, vegan
Excited to try this tonight! Are the tteok refrigerable and reheatable?
Veggie Anh says
I recommend eating all straight away, because the texture of the rice paper will change when reheating.