In today’s video, I made another version of my tteokbokki recipe (Spicy Korean Rice Cakes)… with RICE PAPER! Check out the video if you’re curious to see this, and don’t forget to visit the blogpost below for the written recipe!
If you’ve been following my channel for some time now, you’ll know that I love making different versions of vegan tteokbokki (Spicy Korean rice cake) recipes! You’ve seen me make the creamy rose tteokbokki; you’ve probably also watched my kirimochi tteokbokki mukbang.
The point is, there are tons of variations you can make from a simple vegan tteokbokki recipe, but here’s something you probably haven’t heard of yet — Easy Tteokbokki recipe using… RICE PAPER!
This recipe requires you to use rice paper — round, translucent sheets made out of rice-flour dough and is often used in Asian cuisine (specifically Vietnamese) as a wrap for food.
You can easily find these in grocery stores, and are actually more accessible and easy to find compared to actual Korean rice cakes (tteok) in my experience. The trend of using rice paper for tteokbokki has gone viral in Korea, and since I’m Korean, I wanted to try and taste it for myself! I also love the fact that this makes making tteokbokki more accessible for so many more people who might have a hard time finding “tteok” (chewy Korean rice cakes). Instead of using tteok, you can use rice paper now (let’s face it, so many of you have a package of rice paper sitting in your pantry right now that you haven’t touched in months… admit it!). Also, using the rice paper gave this a very unique texture and a different kind of chew. Watch the video to see my reaction!
Don’t forget to watch the video above, and to simply scroll down if you need the recipe~ Without further ado, let me share with you the recipe!
Easy Vegan Rice Paper Tteokbokki
- 20-24 sheets of rice paper (depending how many you want to make & how thick)
- optional add-ins: slices of vegan cheese & nori sheets
- big bowl of warm water (not too hot, but hotter than lukewarm)
- 1/2 onion, sliced thinly
- 1 tbsp minced garlic
- 100g fried puffy tofu (optional – add any other protein of your choice)
- 3 cups water or low sodium vegetable broth
- 1/2 tsp kelp powder (optional)
- 3 tbsp Gochujang (red pepper paste)
- 1 tbsp Gochugaru (Korean red chili flakes – use more gochujang if you don’t have this)
- 2 tbsp soy sauce
- 2 tbsp agave nectar or maple syrup (or other sweetener)
- 2 baby bok choy, sliced into thin, long pieces
- 2 stalks green onion, chopped
- 1 tsp sesame seeds (optional)
- OPTIONAL: if liquid is too thin add: 1 tbsp of (corn) starch + 2 tbsp of water or add a block of ramen noodles to soak up the liquid (no seasoning)
- Soak rice paper in lukewarm water for about 8-10 seconds until softened. Repeat using a second sheet.
- Place softened rice wrappers on a flat surface one on top of the other, and begin rolling into a thin cylinder.
Optional steps for the add-ins:
- Soak another rice wrapper and put vegan cheese slices on top. Soften another rice wrapper, top onto the vegan cheese, and roll. Set aside.
- If using seaweed, repeat step 3 but replace the cheese with nori. Roll and set aside. Watch the video to see what I did!
- Cut up the rolled up rice paper rolls into smaller pieces using a knife (around 2 inches in length). Set aside.
- Add water into a big wok or a pot. Throw in chopped onions, baby bok choy, and fried tofu pieces (optional).
- Flavour with kelp powder, minced garlic, gochujang (Korean red chili pepper paste), gochugaru (Korean red chili flakes), soy sauce, and agave nectar or maple syrup. Mix well, cover, and let it come to a boil.
- Once the mixture has come to a boil, start adding in the rice cakes. Mix and let it cook until the sauce thickens (if the sauce is still too liquid-y, simply use the corn starch mixture listed above).
- Add in the ramen noodles (if desired. This is another great way to thicken up the sauce). Let it cook for around 3-4 minutes more or until the noodles are cooked.
- Top with green onions and sesame seeds.
- Serve warm and enjoy!