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Vietnamese Tteokbokki
Rated 5.0 stars by 1 users
Category
meals
Cuisine
Korean
This creative recipe transforms ordinary rice paper into chewy "tteokbokki" (Korean rice cakes) for a unique Vietnamese-inspired dish. The star of the show is our Red Boat Simmer Sauce, which creates a savory, sweet, and spicy base for the rice paper logs, along with optional additions like hard-boiled eggs and fish cake. Simmered until the sauce thickens and the rice paper absorbs the delicious flavors, this quick and easy meal is garnished with fresh scallions and served with refreshing cucumber and lettuce for a delightful textural contrast.
Ingredients
-
1 jar of Red Boat Simmer Sauce
- 18 sheets of rice paper
- Hard boiled eggs, optional
- Fish cake, optional
- Water
- Scallions, thinly sliced
- Cucumbers, for serving
- Lettuce, for serving
Directions
Damp a cutting board. Dip rice paper in water and one by one, lay 3 sheets of rice paper on top of each other. Press out any air bubbles.
- Begin tightly rolling the rice paper away from you, into log shaped rice paper . Repeat step 1-2 with the remaining rice paper.
- Cut the rice paper rolls into thirds, so they are the size of a Korean rice cake. Add them to a bowl of cold water to prevent them from sticking to each other.
- In a pan over medium heat, add the Red Boat Simmer Sauce. Fill the empty Red Boat Simmer Sauce jar with water, give it a shake to get any remaining simmer sauces and pour it into the pan along with the rice paper rolls, fish cake (if adding) and hard boiled eggs (if adding).
- Bring it to a gentle boil, cover and reduce to a simmer until the rice paper rolls soak up the sauce and the sauce begins to thicken, about 5-10 minutes.
- Turn off the heat and garnish with scallions. Enjoy with fresh cucumbers and lettuce!
