Description
A twist on the classic Korean dish using rice paper instead of traditional rice cakes.
Ingredients
- Rice paper sheets – 10
- Fish cakes – 200g
- Vegetables (cabbage, carrot, onion) – 200g
- Gochujang (Korean chili paste) – 2 tablespoons
- Soy sauce – 1 tablespoon
- Sugar – 1 tablespoon
- Sesame oil – 1 teaspoon
- Water – 2 cups
- Green onions – for garnish
Instructions
- Soak rice paper sheets in warm water until soft.
- Heat a pan over medium heat and add water.
- Add fish cakes and chopped vegetables; cook until tender.
- Stir in gochujang, soy sauce, sugar, and sesame oil.
- Add soaked rice paper and mix well.
- Cook for an additional 5 minutes.
- Garnish with green onions before serving.
Notes
- Adjust the spice level by adding more or less gochujang.
- You can substitute vegetables based on preference.
- Serve immediately for the best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg
Keywords: Rice Paper Tteokbokki, Korean food, spicy rice cakes