Spicy Korean Rice Paper Cakes (Tteokbokki)
A twist on the popular spicy, savory, and sweet tteokbokki dish using rice paper.
Ingredients
Sauce
Garnish
Rice Cakes
Directions
- 1
Mix together sauce ingredients together then set aside.
- 2
To make rice paper cakes, dip one sheet of rice paper and shake off excess water. Then lay rice paper flat on a cutting board, start with bottom corner and tightly roll the rice paper to the other end (like rolling a carpet). Then dip another sheet of rice paper in water and shake off excess water. Add the rolled rice paper on top of the bottom corner of the flat rice paper and roll tightly towards the other end again until you get a thicker roll. Using scissors, trim the edge so it is flat then cut rice paper into 4 pieces. Repeat with remaining rice paper.
- 3
In a pan, add water, anchovy paste tablet (or broth), and sauce and bring to a light boil. Add rice paper and simmer for another 7-8 mins. Add fish cakes and simmer for 1 min. Remove from heat and garnish with sesame seeds and chopped scallions
