How to make this easy Korean-inspired rice paper hack: Cheesy Rice Paper Tteokbokki.
I love Tteokbokki, but the one thing I hate about it is that whenever I open a pack to make some, I have to finish all of the Tteokbokki in a couple of days, or it will go bad. Cue the Rice Paper Tteokbokki hack!
I made this before, and this time round I hacked it with some cheese to create this Cheesy Rice Paper Tteokbokki. I don’t think the rice paper tteokbokki is as good as the regular tteokbokki, but once you add the cheese in… this is a game-changer!
Why you will LOVE this recipe?
- EASY! You need just two ingredients to make the cheese rice paper tteokbokki, and basic items for the sauce.
- FUN TO MAKE, EVEN MORE FUN TO EAT: Rolling the rice paper tteokbokki is so fun and easy… and eating it? Even more fun! It’s all about that cheese pull.
- CHEESY CHEWY GOODNESS: The chewy rice paper tteokbokki, with the oozy, stretchy cheesy filling is addictively good!
Ingredients to make Cheesy Rice Paper Tteokbokki
Rice Paper Tteokbokki:
- Rice Paper: These dry rice paper are used to make Vietnamese rolls. I ALWAYS have them in my pantry because they work in so many ways and they last a long time.
- Mozzarella Cheese: Any cheese should work, but I have to use mozzarella to get that cheese pull.
- Water or Stock: Dashi stock would be best, but any stock will work such as vegetable stock and chicken stock. If using bouillon cubes, add less gochujang and light soy sauce to adjust the salt levels. If you have no stock, water will work just fine.
- Gochujang: Korean red pepper paste is the most important tteokbokki sauce ingredient.
- Light Soy Sauce:
- Honey: The salty and spicy flavours of the sauce needs to be balanced out by some sweetness! I love using honey, but corn syrup, or even sugar will work as well.
- Gochugaru: I love a spicier tteokbokki, so adding a dash of gochugaru is mandatory for me!
- Cornstarch Slurry: Stir cornstarch or corn flour with some warm water and pour over the sauce. This will help to thicken the sauce. In regular tteokbokki, the starch from the rice cakes will help to thicken the sauce, which is absent here.
- Sesame Oil: Add sesame oil at the end to retain its aroma.
- Sesame Seeds and Spring Onions
- Toppings of Choice: Feel free to add your favourite toppings! I added just enoki mushrooms since that is all I have, but you can add other veggies such as cabbages too. Add boiled eggs and korean fishcakes for a more authentic dish.
How to Make Cheesy Rice Paper Tteokbokki
1. Make the Cheesy Rice Paper Tteokbokki
Use two rice paper to create the tteokbokkis. Using just one is not sturdy enough and tteokbokki might break. Soften the rice paper in water, and lay it flat on a separate plate once pliable. Brush plate with some water so the rice paper does not stick to it.
Add the cheese near one edge.
Fold the sides of the rice paper over the cheese.
Fold one end of the rice paper and roll all the way to secure.
2. Make the Tteokbokki Sauce
Saute garlic, and add water or stock.
Stir in gochujang, light soy sauce and honey until well-combined. Allow to come to a boil.
3. Cook the Cheesy Rice Paper Tteokbokki
Gently add the rice paper tteokbokki rolls.
Option to add toppings of choice such as vegetables, boiled eggs or fishcakes.
4. Thicken Sauce
Once the sauce starts boiling again, rice paper tteokbokki is done! Cheese should have melted as well.
Pour over cornstarch slurry. Once sauce thickens, turn off the heat.
Finish off with sesame oil, and garnish with sesame seeds and spring onions.
More Recipes Like This:
Cheesy Rice Paper TteokbokkiCourse: Recipes
- Cheese Rice Paper Tteokbokki
10 sheets rice paper
5 tbsps of shredded Mozzarella Cheese
Water, to soften rice papers
- Tteokbokki Sauce
1 tsp oil
1 clove garlic, chopped
1 cup stock or water
1 tbsp gochujang
1 tsp light soy sauce
1 tbsp honey
Cornstarch slurry: 1 tsp cornstarch + 1/4 cup water
1 tsp sesame oil
1 tsp sesame seeds
spring onions, for garnishing
- Making the Rice Paper Cheese Tteokbokki:
- Layer two dry rice papers, and soak in water for a few seconds or until they are soft and pliable.
- Transfer to a separate plate. Light brush plate with water so rice paper do not stick.
- Add a tablespoon of cheese on one end of the rice paper.
- Fold over one side of the rice paper to partially cover one end of the cheese. Fold over the opposite side of the rice paper to partially cover the other end of the cheese.
- Fold over the rice paper lengthwise to cover the cheese and roll fully. Keep rolled cheese paper tteokbokkis on a plate lightly brushed with water so they do not stick.
- Making the Tteokbokki Sauce:
- In a pan, add oil and saute garlic.
- Once fragrant, add stock and allow to come up to a boil.
Add gochujang, light soy sauce and honey next. Stir to combine to a sauce and allow it to come up to a boil.
- Once boiling, add the cheese rice paper tteokbokki, and any other toppings of choice such as vegetables, kimchi, boiled eggs, or korean fishcakes.
- Let it come up to another boil, before pouring in cornstarch slurry. Stir the cornstarch slurry first, before pouring in in case mixture has separated.
- Once sauce thickens, turn off the heat. Add sesame oil and garnish with sesame seeds and spring onions. Serve immediately!