Category: Korean
Rice Paper Cake
Instructions:
1. Fill a large mixing bowl with cold water.
2. Take 3 pieces of rice paper. Dip it in the cold water one by one and stack together.
3. Remove any bubbles or water between those rice papers. Tightly roll it. Repeat until Done
4. Cut them into half or bite-sized pieces.
Cheese Rice Paper Cake
Instructions:
1. Fill a large mixing bowl with cold water.
2. Take 3 pieces of rice paper. Dip it in the cold water one by one and stack together.
3. Remove any bubbles or water between those rice papers put slice of cheese in the middle. Tightly roll it. Repeat until Done
4. Don't cut.
PREP INGREDIENTS
1. Cut the green onions into long strips. Thinly slice some for garnish.
2. Cut the fish cakes into bite-sized pieces.
3. Slice the onion into thin strips.
Tteokbokki Sauce
In a bowl mix together let sit for 10-15 mins.
Korean chili pepper flakes
Sugar
Korean chili paste
Corn syrup
Soy sauce
Oyster sauce
Mirin
A little Black pepper
Pineapple juice
Korean beef stock powder
Chicken bouillon powder.
MAKE Tteokbokki
1. In a wok or pot, add the water, tteokbokki sauce, half of the fish cakes, half of the green onions, and onion. Mix it up and let it boil over medium heat.
2. Once it starts to boil, give it a quick taste. If it’s a little bland, add a little bit of salt or soy sauce. If you want to make it spicier, add Korean
chili pepper flakes or some fresh chili. If it’s too salty or spicy, add a little bit more water.
3. When it tastes good to you, add the rest of the vegetables and fish cakes. Let it continue to boil for a few minutes.
4. Once everything is just about done, add the rice cakes. Simmer for another 2-3 minutes.
5. In a small mixing bowl, whisk together the cornstarch and 1 tablespoon of water.
Add it to the Tteokbokki and give it a good stir. Transfer it to a serving bowl. Garnish with the green onions.