Rice paper tteokbokki is a creative twist on the classic Korean street food, using rice paper to mimic the chewy texture of traditional tteok (rice cakes). Softened rice paper is rolled into cylindrical shapes, some with cheese fillings, then simmered in a rich, spicy-sweet gochujang-based sauce. Fish cakes, cabbage, and green onions add depth to the dish, while a savory kelp-anchovy broth enhances its umami flavor. Garnished with sesame seeds, this dish delivers a satisfying balance of heat, sweetness, and chewiness, making it a must-try for Korean food lovers.

Try this recipe from W Table.

Ingredients:

  • 30 rice paper sheets
  • 3 flat fish cake sheets
  • 4 cheese slices
  • 1 stalk green onion
  • 2 leaves cabbage
  • 3 cups kelp anchovy broth
  • sesame seeds

Seasoning ingredients:

  • 2 tablespoons gochujang (Korean red pepper paste)
  • 1 tablespoon gochugaru (Korean red pepper flakes)
  • 1 tablespoon soy sauce
  • 1 tablespoon oligosaccharide (or corn syrup)
  • 2 tablespoons sugar

(serves 2-3)

Instructions:

Soak the rice paper in warm water, stack three sheets and roll them up. Repeat this process, but this time, place a quarter slice of cheese at the end before rolling. Cut the rolled rice paper in half.

Cut the fish cake into long triangular pieces. Slice the green onion diagonally and chop the cabbage into appropriate sizes. In a bowl, mix the seasoning ingredients together.

In a pot, add the kelp anchovy broth and the seasoning mixture. Once it starts to boil, add the fish cakes and cook for 2-3 minutes.

Add the cabbage and boil for another minute, then add the rolled rice paper and green onion. Adjust the consistency of the broth, then turn off the heat. Serve in a bowl and sprinkle sesame seeds on top.

Optional: add boiled eggs or shredded perilla leaves for extra flavor.

[Source: W table]