Rice paper tteokbokki

Rice paper tteokbokki

Tags

Korean

Cook

Ingredients

  • 20 sheets rice paper
  • 1 onion, sliced
  • 6 cloves garlic, sliced
  • 1 inch ginger, grated
  • 1 tsp gochugaru
  • 2 tbsp gochujang
  • 1 tbsp soy sauce
  • A pinch of sugar
  • 2 ½ cups vegetable stock
  • 1 carrot, thinly sliced
  • 100g fried or smoked tofu
  • Pak choi, halved and cored
  • Sesame seeds
  • Spring onions, chopped

Steps

  1. Fill a shallow and wide dish with water.
  2. Dip a rice paper sheet in, place on the bench. Dip another one and stack them.
  3. Roll them up tightly then cut into pieces. Repeat until no more rice paper sheets are left.
  4. Heat the wok with some oil. Once hot add the onion and cook until translucent.
  5. Add the ginger, garlic, spring onion whites and carrot and cook until fragrant.
  6. Add gochugaru,gochujang, soy sauce, sugar and vegetable stock. Bring to a boil then lower to a simmer.
  7. Add the rice cakes, tofu and pak choi. Simmer until pak choi is cooked.