Rice Paper Roll Tteokbokki
Looking for an easy and delicious rice paper recipe? This Rice Paper Roll Tteokbokki is calling your name.
By using sheets of rice paper instead of the traditional Korean rice cakes, you get a more chewy texture and a lighter flavor that are enhanced by the spicy sauce. Made with gochujang and Lee Kum Kee Chiu Chow Style Chili Crisp Oil, this is a flavorful medley of sweet, spicy, and umami flavors that go perfectly with the rice paper.
What You Will Need
Ingredients
- 12 rice paper
- white sesame seeds, for garnish
- sliced green onions, for garnish
Sauce Mix
- 2 tsp. Lee Kum Kee Minced Garlic
- 1 Tbsp. Lee Kum Kee Chiu Chow Style Chili Oil
- 2 Tbsp. Lee Kum Kee Panda Brand Cooking Soy Sauce
- 2 Tbsp. vegetable bouillon
- 2 Tbsp. gochujang
- 2 Tbsp. agave
- 2 ½ cups water
Made with
Lee Kum Kee products
How to make it
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https://www.youtube.com/embed/A4gAbw7c4qU
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Dip two rice papers into warm water. Remove the rice paper when you feel them begin to soften. Tightly roll up the rice paper then cut it into 3-4 pieces. Repeat this process with the remaining rice paper.
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Add the Lee Kum Kee Minced Garlic, Lee Kum Kee Chiu Chow Style Chili Oil, Lee Kum Kee Panda Brand Cooking Soy Sauce, vegetable bouillon, gochujang, agave, and water to a pot. Mix to combine. Heat it over medium-high heat and bring it to a boil.
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Add in the rice paper rolls and cook for 3-4 minutes. Remove the pot from heat and garnish with sesame seeds and sliced green onions. Enjoy!
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