Koreans are really innovative when it comes to food. From different Korean food combinations to unique Ramyeon recipes, they somehow find a way to make things better. Recently, there’s been a new way to make tteokbokki – using Rice Paper!
Rice Paper Tteokbokki
The recipe went viral on social media platforms when people started rolling rice paper to form long cylindrical tteoks, and then just cooking it like usual tteokbokki.
When the dish is cooked and plated, you can’t tell that it’s made using rice paper.
The texture is said to be really chewy, or as the Koreans say it, 쫄깃쫄깃. (jjeol-kit, jjeol-kit). A good comparison would be coarse glass noodles (粉耗子in Chinese, or 분모자 in Korean).
How to Make Rice Paper Tteokbokki
Firstly, you’ll need to soak the rice paper in warm water. After soaking, place 3 sheets together and simply roll them until you get a long tube shape.
Cut into bite-sized pieces, throw in some fish cake slices and cook it with some tteokbokki sauce.
Variations of Rice Paper Tteokbokki
Some people also insert slices of cheese in between the rice paper to make cheese rice paper tteokbokki.
You can also wrap small cocktail sausages in rice paper to make sausage rice paper tteokbokki.
Rice Paper in Korean Food
While rice paper originated in Vietnam, there have been lots of ways the ingredient has been used recently in Korea.
For example, in I Live Alone, Hwasa from Mamamoo uses rice paper as a quick hack to make seaweed bugak.
On Stars’ Top Recipe at Fun-Staurant, Lee Yu-ri once used rice paper to wrap okara (also known as biji in Korean) and made a diet version of Gopchang (grilled intestines).
What do you think the next trending thing in Korea would be?
*Follow MiddleClass.sg on Facebook, Instagram and Telegram for more food, travel and trending stories!
