Recipes Korean Rice Paper Tteokbokki 8 months ago 1 Comment Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts New Recipe: Valentine’s Day cocktail recipes – BelfastTelegraph.co.uk admin February 12, 2022 New Recipe: What’s cooking today: Boxty admin March 17, 2021 Mashed Spiral Fries January 14, 2022 New Recipe: Colorado’s oldest woman just turned 113. Her daughter reflects on her life. admin March 19, 2022 New Recipe: Dolly Parton and Duncan Hines partner on cake mixes, frostings: ‘Southern-style baking’ admin January 27, 2022 New Recipe: The Best Brownie Recipe on the Internet Has One Surprising Ingredient admin February 11, 2022 About The Author More from this Author One Response parisrosaries October 7, 2021 I saw this a couple weeks ago on TikTok and really wanted to replicate it at home. While I love spicy Korean rice cakes, they can feel pretty heavy. Plus I always make spring rolls at home so rice paper is always handy. Recipe link: [https://www.theflouredcamera.com/korean-rice-paper-tteokbokki/](https://www.theflouredcamera.com/korean-rice-paper-tteokbokki/) # Ingredients * 8 pieces rice paper * 2 tbsp Korean red chili paste (gochujang) * 1 tbsp soy sauce * 1 tbsp granulated sugar * 1 tsp Korean red chili pepper powder (gochugaru) * 1 tbsp minced garlic * 2 cups chicken broth (sub with anchovy stock or water) * ½ white onion * 3 sheets fish cake (sliced) * 1 packet instant ramen * 2 stalks scallion * 1 tbsp white sesame seeds * 1 hard-boiled egg (optional) **Cornstarch Slurry** * 1 tbsp cornstarch * 2 tbsp water # Instructions 1. Mix minced garlic, soy sauce, granulated sugar, Korean red chili pepper powder and Korean red chili paste in a bowl to make a paste. 2. To prep the rice paper, dip in lukewarm water for 2 seconds. Place on a non-stick surface and roll from the bottom to the top as tightly as you can. The rice paper will continue to soften. 3. Repeat for each piece of rice paper. Use a wet knife and slice each roll into 3-4 pieces, around 2 inches long each. 4. Heat up stock or water in a deep pan and add the spicy paste. Bring to a medium boil. 5. Add in onions and let boil for 30 seconds. 6. Add in fish cakes and rice paper rolls and cook for about 2-3 minutes. To thicken, add the cornstarch slurry. Stir frequently. 7. Add the ramen noodles and cook according to package instructions. 8. Taste the spicy sauce and adjust the seasoning to your liking (e.g., sugar for more sweetness or gochugaru for more spiciness). Add another ½ cup of broth or water, if necessary. The sauce should have a similar thickness to a creamy soup. 9. Finally, add in scallions and let simmer for another 20 seconds. 10. Serve in a deep bowl, top with more scallions and sesame seeds. You can also hard-boil an egg– cut it in half, and add it as a topping! Reply Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.