Rice Paper Tteokbokki

Rice Paper Cake

Instructions:

Fill a large mixing bowl with cold water.

Take 3 pieces of rice paper. Dip it in the cold water one by one and stack together.

Remove any bubbles or water between those rice papers. Tightly roll it. Repeat until Done

Cut them into half or bite-sized pieces.

Cheese Rice Paper Cake

Instructions:

Fill a large mixing bowl with cold water.

Take 3 pieces of rice paper. Dip it in the cold water one by one and stack together.

Remove any bubbles or water between those rice papers put slice of cheese in the middle. Tightly roll it. Repeat until Done

Don't cut.

PREP INGREDIENTS

Cut the green onions into long strips. Thinly slice some for garnish.

Cut the fish cakes into bite-sized pieces.

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

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.

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.

When it tastes good to you, add the rest of the vegetables and fish cakes. Let it continue to boil for a few minutes.

Once everything is just about done, add the rice cakes. Simmer for another 2-3 minutes.

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.