Rice Paper Tteokbokki

How to make easy tteokbokki with rice paper rice cakes!

I saw this tiktok hack and immediately had to try it out! This rice paper tteokbokki promises to be chewy and fun to eat as regular tteokbokki. Tteok or Korean Rice Cakes are chewy and filling. It is usually cooked in a sweet, spicy and savoury red sauce and is a popular street snack in Korea, known as Tteokbokki.

Tteokbokki is also an ultra easy dish to make at home, and I would make a batch whenever I have a tub of gochujang. I don’t always have tteok in the fridge, and when I do, I struggle to quickly use it up in meals… but with this rice paper hack, I can have tteok anytime!

How to make Rice Paper Tteokbokki

Making the rice paper tteok or rice cakes is super easy. I was at first sceptical at its chewiness, but yes indeed, the rice paper tteokbokki had the same satisfying chew as the regular Korean rice cakes.

1. Soak two pieces of rice paper in warm water to soften, this will take just 5 seconds or so. Place the warm water in a large plate; this will make taking the rice paper in and out a lot easier.

2. Carefully take the rice paper out of the water and lay on a flat surface.

3. Roll the rice paper tightly to form a long cylinder. Cut to a tteokbokki length with scissors or a knife and your rice paper tteokbokki are ready for use.

I’ve also made ma la xiang guo or spicy Sichuan stir fry with the rice paper tteokbokki and loved the results!

Rice Paper Tteokbokki vs Korean Tteokbokki

Both the rice paper tteokbokki and korean tteokbokki have that satisfying chewiness.

Slightly translucent, rice paper differs in look with the opaque white tteokbokki. It also does not thicken the sauce as regular rice cakes would. Korean rice cakes produces starch, which helps to thicken the sauce. To mitigate this, I added cornstarch slurry.

Rice paper has a much longer shelf life than rice cakes and do not take up space, which is fantastic for those with precious refrigerator real estate.

More Recipes Like This

• Cheesy Rice Paper Tteokbokki
• <strong>Kimchi Cheese Onigiri</strong>
• Cheesy Rabokki | Ramen and Tteokbokki

Rice Paper Tteokbokki

Recipe by Sha

5.0 from 1 vote

Course: Recipes

Servings

2

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• Rice Paper Rice Cakes

• 10 Rice Paper sheets

• Warm Water, to soften

• Tteokbokki Sauce
• 400ml Water or Stock

• 1 tbsp Gochujang

• 1 clove of Garlic

• 1-2 tbsps Gochugaru or Red Chilli Powder

• 1 tbsp Honey / Sugar

• 1 tbsp Light Soy Sauce

• 1 tsp Sesame Oil

• 1 tsp Sesame Seeds

• 2 Boiled Eggs, halved

• A handful of Bok Choy

• Spring Onions, chopped (I did not add this time)

• Cornstarch slurry of 1 tsp Cornstarch + 2-3 tbsps Water

Directions

• Soak two rice papers at the same time in warm water. Remove once it softens, about 5 seconds or so.
• Lay the rice paper sheets flat on a surface, and tightly roll from one end to the other end. Cut to desired length.
• In a pot, add water or stock and allow to come to a boil.
• Stir in gochujang, garlic, chilli powder, honey and soy sauce.
• Once sauce bubbles, add the rice paper rice cakes, boiled eggs and bok choy or any other topping of choice.
• Add cornstarch slurry bit by bit until desired consistency of sauce.
• Turn off heat and add sesame oil, sesame seeds and spring onions. Serve!

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