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    Home » Recipes » Main Dishes

    Published: Oct 3, 2021 · Modified: Jan 30, 2024 by Julia · This post may contain affiliate links · 22 Comments

    Korean Rice Paper Tteokbokki

    Jump to Recipe Print Recipe

    This Korean rice paper tteokbokki recipe is lighter and chewier than its rice cake counterpart. Plus, the spicy gochujang sauce is fail-proof!

    Jump to:
    • What is tteokbokki/ddukbokki?
    • Where can I find rice paper?
    • Ingredients
    • Instructions
    • Can I add filling or more toppings?
    • Storage
    • 📖 Recipe
    • 💬 Reviews

    What is tteokbokki/ddukbokki?

    Tteokbokki are Korean stir-fried rice cakes commonly served at street stalls or as a bar snack. This is very different from the popular Shanghainese Chinese stir-fry rice cakes, which uses flat oval rice cakes and lacks a spicy sauce. Spicy Korean rice cakes are great with a beer and best during the cold winter months.

    Tteokbokki is traditionally made in a spicy gochujang sauce that thickens up due to the starch in rice cakes. Recently, iterations such as rose tteokbokki (adding heavy cream) and even curry tteokbokki have risen in popularity.

    Where can I find rice paper?

    Rice paper can be found at any Asian grocery store and is traditionally used in Vietnamese cuisine to make fresh or fried spring rolls. You can typically find them in the noodle aisle. I swear by this Three Ladies Brand rice paper.

    The biggest difference when using rice paper instead of traditional rice cakes is the lack of starch in rice paper. The sauce won't thicken as much, but this can be solved with a light flour roux!

    Ingredients

    • Rice paper: Rice paper is usually sold as circular sheets, but if you can find square-shaped ones, they will make for more evenly rolled rice cakes.
    • Chicken stock: I use chicken stock since that's what I always have on hand and I find that it makes the dish more savory. However, you can make a kelp or anchovy stock by boiling dried kelp or anchovy in water beforehand. You can also just use water, adjust the seasonings accordingly.
    • Gochujang: Spicy Korean chili paste which makes the base of the rice cake sauce
    • Gochugaru: In addition to gochujang, we'll add Korean red chili pepper powder, which will really give this dish a spicy kick. This is a key ingredient in homemade kimchi! Adjust depending on your spice tolerance levels.
    • Granulated sugar
    • Soy sauce
    • Garlic (minced)
    • Onion
    • Fish cakes: You can find frozen fish cakes in any Asian grocery store. Defrost them beforehand. If I need to do a quick defrost, I pop them in the microwave for 1 minute.
    • Cornstarch slurry: Mix 1 tablespoon of cornstarch and 2 tablespoon of water since there is no starch in the rice paper to naturally thicken the sauce.
    • Ramen (optional): Ramen noodles are optional and would actually makes this a ra-bokki. This is a worthwhile addition! I prefer adding Shin ramen.
    • Hard-boiled egg, scallions, white sesame seeds as optional, but highly recommended toppings.

    Instructions

    1. Mix minced garlic, soy sauce, granulated sugar, gochugaru and gochujang in a bowl to make a paste.
    2. To prep the rice paper, dip in lukewarm water for 2 seconds and take out. Don't leave the rice paper in any longer or they will become soggy quickly and be extremely hard to work with. Place on a non-stick surface and roll from the bottom to the top as tightly as you can. You might find that the rice paper feels stiff at first, but let it sit for 1 minute and it will become extremely soft. rolling rice paper
    3. Repeat for each piece of rice paper (or more if you want more rice paper "cakes"!) Use a wet knife and slice each roll into 3-4 pieces, around 2 inches long each.
    4. Heat up stock in a large pot or deep pan and add the spicy paste. Bring to a medium boil.adding spicy paste to broth
    5. Add in onions and let the onion cook down for 30 seconds.
    6. Add in fish cakes and rice paper rolls and cook for about 2-3 minutes. To thicken, mix 1 tablespoon cornstarch with 2 tablespoon water and add to the sauce.adding cornstarch slurry
    7. Add the ramen noodles and let it cook down.
    8. Taste the spicy sauce and adjust the seasoning to your liking (e.g., sugar for more sweetness or gochugaru for more spiciness). Add more broth or water, if necessary.
    9. Finally, add in scallions and let simmer another 20 seconds.
    10. Serve in a deep bowl, top with more scallions and sesame seeds. You can also hard-boil an egg, cut it in half, and add it as a topping!

    Can I add filling or more toppings?

    Yes! I love adding vegan cheese into the rolled rice paper. I usually take Daiya American Cheese slices and cut them into strips. Place the cheese into the middle of the rice paper and roll it in so it creates a gooey, cheesy center when cooked.

    Another popular topping these days is to add another slice of cheese on top. The heat of the dish melts the cheese and the dairy helps cut some of the spiciness.

    Storage

    Due to the nature of the ingredients, this is a recipe best served fresh! However, if you do have some leftovers, store in an airtight container in the fridge. To reheat, place onto a hot pan until sauce starts to bubble.

    📖 Recipe

    Korean rice paper tteokbokki
    Print Pin
    5 from 21 votes

    Korean Rice Paper Tteokbokki

    This Korean rice paper tteokbokki recipe is lighter and chewier than its rice cake counterpart. Plus, the spicy gochujang sauce is fail-proof!
    Course Main Course, Snack
    Cuisine Korean
    Prep Time 10 minutes minutes
    Cook Time 5 minutes minutes
    Total Time 15 minutes minutes
    Servings 2
    Author Julia

    Ingredients

    • 8 pieces rice paper
    • 2 tablespoon Korean red chili paste (gochujang)
    • 1 tablespoon soy sauce
    • 1 tablespoon granulated sugar
    • 1 teaspoon Korean red chili pepper powder (gochugaru)
    • 1 tablespoon minced garlic
    • 2 cups chicken broth (sub with anchovy stock or water)
    • ½ white onion
    • 3 sheets fish cake (sliced)
    • 1 packet instant ramen
    • 2 stalks scallion
    • 1 tablespoon white sesame seeds
    • 1 hard-boiled egg (optional)

    Cornstarch Slurry

    • 1 tablespoon cornstarch
    • 2 tablespoon water

    Instructions

    • Mix minced garlic, soy sauce, granulated sugar, Korean red chili pepper powder and Korean red chili paste in a bowl to make a paste.
    • To prep the rice paper, dip in lukewarm water for 2 seconds. Place on a non-stick surface and roll from the bottom to the top as tightly as you can. The rice paper will continue to soften.
    • Repeat for each piece of rice paper. Use a wet knife and slice each roll into 3-4 pieces, around 2 inches long each.
    • Heat up stock or water in a deep pan and add the spicy paste. Bring to a medium boil.
    • Add in onions and let boil for 30 seconds.
    • Add in fish cakes and rice paper rolls and cook for about 2-3 minutes. To thicken, add the cornstarch slurry. Stir frequently.
    • Add the ramen noodles and cook according to package instructions.
    • Taste the spicy sauce and adjust the seasoning to your liking (e.g., sugar for more sweetness or gochugaru for more spiciness). Add another ½ cup of broth or water, if necessary. The sauce should have a similar thickness to a creamy soup.
    • Finally, add in scallions and let simmer for another 20 seconds.
    • Serve in a deep bowl, top with more scallions and sesame seeds. You can also hard-boil an egg-- cut it in half, and add it as a topping!

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    Reader Interactions

    Comments

    1. Nart at Cooking with Nart says

      October 03, 2021 at 5:30 pm

      5 stars
      Great recipe!

      Reply
    2. Oscar says

      October 03, 2021 at 6:38 pm

      5 stars
      This recipe looks so good, can't wait to try this one out.

      Reply
    3. Andrea White says

      October 03, 2021 at 9:18 pm

      5 stars
      Love this rice dish so much! It's soooo good!

      Reply
    4. Jean says

      October 03, 2021 at 11:17 pm

      5 stars
      always been curious about Tteokbokki, now finally I can try at home. glad to see your recipe.

      Reply
    5. Amanda Dixon says

      October 04, 2021 at 4:53 pm

      5 stars
      This made such a wonderful dinner! The red chile sauce added the best flavor.

      Reply
    6. Agnieszka says

      October 04, 2021 at 7:18 pm

      5 stars
      Excellent recipe! Thank you, will make this again for sure!

      Reply
    7. Mihaela | https://theworldisanoyster.com/ says

      October 05, 2021 at 10:10 am

      5 stars
      Wow! I'm not very familiar with Korean food, but I know is one of the healthiest. This recipe sounds too good to miss!

      Reply
    8. Tatiana says

      October 05, 2021 at 11:15 am

      5 stars
      I love Korean food and always wanted to try this recipe. It turned out delicious!

      Reply
    9. Linda says

      October 05, 2021 at 8:41 pm

      5 stars
      This is my comfort food and I'm so excited I can make this at home any time

      Reply
    10. Megan Ellam says

      October 07, 2021 at 2:23 pm

      5 stars
      These look so tasty! Thanks for the inspiration and another great recipe to try.

      Reply
    11. Marta says

      October 11, 2021 at 6:36 pm

      5 stars
      I love Korean food and cannot wait to try your recipe. Sounds and looks delicious.

      Reply
    12. Heather says

      October 12, 2021 at 12:43 pm

      5 stars
      I love the texture of tteokbokki ! and the spicy chili paste kicks things up a notch

      Reply
    13. Lauren Michael Harris says

      October 13, 2021 at 1:39 pm

      5 stars
      My husband and I love trying new food. Korean food is one we haven't experimented much with. Sending this this recipe right now to add to our must-make list - it sounds so good!

      Reply
      • Julia says

        October 16, 2021 at 3:28 pm

        Excited for you to try it!

        Reply
    14. Veronika Sykorova says

      October 15, 2021 at 9:08 pm

      5 stars
      This looks so delicious! I've never heard of tteokbokki/ddukbokki but I'd love to try it, it looks super tasty with the ramen!

      Reply
      • Julia says

        October 16, 2021 at 3:28 pm

        It's one of our favoriteeee Korean street foods, highly recommend especially with ramen and an extra egg 🙂

        Reply
    15. Karen says

      October 17, 2021 at 8:08 am

      5 stars
      Wow this is a flavor bomb! I love cooking with Korean ingredients - all the umami and layers of textures makes the dish so good to eat.

      Reply
    16. Silvia says

      October 17, 2021 at 9:27 am

      5 stars
      What a comforting recipe! My oldest kid is fun of ramen and Asian flavors but, since I'm not Asian I have to look for blogs like yours. We absolutely loved it. Thank you for your very clear explanation.

      Reply
    17. NATALIA says

      October 17, 2021 at 10:13 am

      5 stars
      So delicious! My family loved it! I shared the recipe and your website with a friend. Thank you so much for the easy directions.

      Reply
    18. Lori | The Kitchen Whisperer says

      October 17, 2021 at 12:24 pm

      5 stars
      I love recipes like that that introduce me to cuisines and dishes that are new to me. This was incredible and so full of flavor!

      Reply
    19. Tammy says

      October 17, 2021 at 2:00 pm

      5 stars
      I have never had tteobokki before but my goodness I cannot wait to give it a try now! I have rice paper too so I'm looking forward to giving this a try. Looks SO good!

      Reply
    20. Loreto and Nicoletta Nardelli says

      October 17, 2021 at 3:55 pm

      5 stars
      It looks so flavorful, especially with that sauce! Also, it doesn't seem too hard to make. Will give it a try, thank you!

      Reply
    5 from 21 votes (1 rating without comment)

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    Hi, I'm J! I'm a marketer by day, food photographer and recipe-tester by any other time available. The Floured Camera was born from my need to make quick, delicious, and (sometimes) healthy dishes for when I'm craving my favorite Asian childhood dishes!

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