Description
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!
Ingredients
Units
Scale
- 12 rice paper sheets
For the soup base
- 1/2 an onion
- 2 cloves of garlic
- 1 small or medium carrot
- 1/4 a cabbage
- 600 ml hot water
- 1 1/2 tbsp gochujang (Korean chili pepper paste)
- 1 tbsp soy sauce
- 1 tbsp sugar
Toppings
- 1 pack Korean ramen
- 200 g tofu
- 2 stalks green onions (the green part)
- sesame seeds (to garnish)
Instructions
- 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 tbsp 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!
Notes
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