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Recipe Rice Paper Roll Tteokbokki

Rice Paper Roll Tteokbokki

  • Difficulty Level: 1
  • Serves Serves: 2
  • Preparation

    20 mins

  • Cooking

    15 mins

Recipe Video Vegetarian Asian Food Appetizer Dinner Lunch Easy Recipes Less Than 60 mins

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

Jar of Lee Kum Kee Chili Crisp Oil, a crunchy, spicy chili oil perfect for adding heat and texture to any dish

Chili Sauces

Chiu Chow Chili Crisp Oil
Panda Cooking Soy Sauce 51oz 150ml 6375inMainstream

Soy Sauces

Panda Brand Cooking Soy Sauce
Garlic

Other Specialty Sauces

Minced Garlic

How to make it

  1. https://www.youtube.com/embed/A4gAbw7c4qU
  2. 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.
  3. 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.
  4. 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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