Name: Making rice paper tteokbokki, a delicacy with a chewy texture
Total time: 60 min
Yield: 4
Ingredients: rice paper 25piece; mozzarella cheese 4TS; Water enough; red pepper paste 2TS; thick soy sauce 2TS; Sugar 2TS; Red pepper powder 1TS; give it a second time little; MSG little; ground pepper little; vegetable. little

Making rice paper tteokbokki, a delicacy with a chewy texture

I heard that tteokbokki made with rice paper is popular in Korea these days, so I tried making it. Since the Korean community is small in New Zealand, there are few rice cake shops, so the price of rice cake is high. However, rice paper is very cheap, so I think tteokbokki made with rice paper is the best when it comes to cost-.

4 serving

Within 60 minutes

타뇨의 돌프와 걷는시간

Ingredients

rice paper

25piece
mozzarella cheese

4TS
Water

enough
red pepper paste

2TS
thick soy sauce

2TS
Sugar

2TS
Red pepper powder

1TS
give it a second time

little
MSG

little
ground pepper

little
vegetable.

little

Cooking Steps: STEP 1/14

Any rice paper is fine. I like the round shape and the square shape. I used three overlapping sheets at a time.

STEP 2/14

Put one sheet in the prepared hot water and layer it one by one. And then roll it up. It came out thicker than your index finger and thinner than your thumb. If you want to make it as thick as garaetteok, you can add about 5 pieces.

STEP 3/14

When I cut a row, I got four rice cakes. Length is the length of my middle finger based on my hand.

STEP 4/14

It's quite like a rice cake.

STEP 5/14

You can't leave out the cheese rice cake. I put a lot of mozzarella cheese on a sheet of rice paper.

STEP 6/14

Unlike the 3 layers of rice cake I made earlier, it was a little mushy because it was 1 layer. If you want to make it hard, I think it'd be good to make it double.

STEP 7/14

All the rice cakes are ready. It's 4 cheesecake and 28 regular rice cakes.

STEP 8/14

I took out the vegetables from the refrigerator and prepared them appropriately. You can also use the vegetables in the refrigerator.

STEP 9/14

I put it in because I was worried that it might stick to me.

STEP 10/14

I added all the rice cakes and all the vegetables. The seasoning is not permeated, so it is still showing a long way off.

STEP 11/14

When the soup of tteokbokki boiled down little by little and the rice cake was cooked well, I added cheese rice cake as the last step. It was a single layer of rice paper, so I put it in at the end because it was showing a relatively weak appearance.

STEP 12/14

The cheese melts well. When I think it's almost done, I added green onion salad.

STEP 13/14

It's rice paper tteokbokki that looks delicious. The texture was so good. The sauce for tteokbokki was the one I always made, so there wasn't much difference. The difference between rice cakes was obvious. It's more chewy and chewy than real tteokbokki tteok. It felt like I was eating a chewy denominator, and it felt like I was eating Chinese glass noodles in a rice cake shape. Anyway, I'm a texture thief. The texture was really good.

STEP 14/14

The cheese rice cake looked like a bun hat. It was weak because it was a piece of paper, but the cheese was melted very well, so it stretched out. I rolled the rice paper perfectly and it didn't pop and it just stretched out.

The texture was definitely better, but I thought tteokbokki made of real rice cake tasted better. So these days, I've been mixing half and half tteokbokki and rice paper. After making it like this, there was a compromise, so I could eat it more deliciously.

Cooking review

5.00

score

888*****

score

Maybe because it's rice paper, the texture of the rice cake was so chewy The tteokbokki sauce was simple and delicious I put vegetables in the ingredients at home and ate them >
2022-03-29 16:34

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