Description
Chewy rice cakes made with rice paper for a unique twist on a classic dish.
Ingredients
Scale
- 200g rice paper
- 300g tteokbokki sauce
- 150g fish cakes
- 1 cup cabbage, chopped
- 1 tablespoon sesame oil
- 2 green onions, chopped
- 1 tablespoon gochugaru (Korean red pepper flakes)
Instructions
- Soak rice paper in warm water until soft.
- Prepare tteokbokki sauce in a pan over medium heat.
- Add fish cakes and cabbage to the sauce, simmer for 5 minutes.
- Roll the softened rice paper around the filling.
- Fry rolled rice cakes in sesame oil until golden brown.
- Garnish with green onions and gochugaru before serving.
Notes
- Adjust spice level by adding more or less gochugaru.
- Serve hot for best texture.
- Experiment with different fillings or vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Rice Paper Tteokbokki, Chewy rice cakes, Korean food