Inspiration

I watched an episode of I Live Alone (aka: Home Alone / 나 혼자 산다), a Korean variety show about celebrities who live alone, hence the title. In the episode, they ordered Rose Tteokbokki for delivery. I really wanted to see what the hype was about. I didn’t have any tteok handy, but lo and behold, there was a very viral food hack going around where people were rolling up rice paper to make “rice paper tteok.”

Luckily, we had tons of rice paper because we love Vietnamese spring rolls.

We make tteokbokki every so often. I crave it more than my husband does.

However, since we aren’t traveling to Korea anytime soon, we gave it a shot making it at home.

What is Rose Tteokbokki?

From what I understand, (or what wikipedia tells me), rose tteokbokki is just regular tteokbokki with some cream. We didn’t see any heavy whipping cream in our store, which is 36%-40% fat, we opted to use 30% whipping cream instead. Honestly, it tasted just as creamy.

It’s not exactly healthy, and there’s a ton of calories, but our recipe turned out so delicious! I highly recommend giving it a try. You won’t regret it!

What is Rice Paper Tteok?

As for the rice paper, we used small round Vietnamese rice paper that’s typically used for wrapping spring rolls. They’re translucent.

Not to be confused with the rice paper at Korean BBQ for wraps. Vietnamese rice paper’s 1st ingredient is not actually rice flour, it’s tapioca starch. It’s what gives it the really nice chewy/springy-like texture.

Tteok, on the other hand, is made from non-glutinous rice flour. It’s why it’s not as chewy as say Japanese mochi, which is typically made from glutinous rice flour.

By rolling these rice papers it mimics the look of tteok. We had to use about 2 sheets per roll to get the appropriate thickness.

This is a nice trick/hack if you don’t have any rice cakes, and have lots of rice paper. It is a bit time consuming, so it’s not something I would do regularly.

Rose Tteokbokki with Rice Paper Tteok Recipe

Recipe by StirCozyCuisine: KoreanDifficulty: Medium

Servings

2

servings

Prep time

20

minutes

Cooking time

30

minutes

Ingredients

• Anchovy Broth

• Anchovies – 10 medium-sized

• Water – 2 cups

• Kombu / Kelp – 1.5 2×2 squares
  

• Rice Tteok

• Vietnamese rice paper – at least 20 sheets (2 sheets make 1 rice cake)

• Mozzarella cheese
  

• Rose Tteokbokki Sauce

• Gochujang – 3 tbsp

• Oligo rice syrup – 3 tbsp (you can use your preferred sweetener – rice syrup, honey, etc.)

• Gochugaru – 1 tbsp
  

• Tteokbokki

• Oil – 1 tbsp (use your preferred cooking oil)

• Anchovy broth (see above)

• Onion – 1/2 sliced

• Bacon – 1 slice cut into bite-sized pieces (Optional)

• Green onion – 2 stems chopped into 1 inch

• Garlic – 5 cloves minced

• Fish cake – 2 sheets cut into triangles

• Rose tteokbokki sauce (see above)

• Wide vermicelli noodles – 1 bundle (Optional)

• Cabbage – 4 leaves ripped into bite-sized pieces

• 30% whipping cream – 1 cup

• Mozzarella cheese – handful

• Parmesan cheese – sprinkle

Directions

• Anchovy Broth
• Remove the guts and head on the anchovies
• Toast the anchovies in the pan for a couple minutes to remove fishiness
• Pour in the water and add the kombu (you can soak the kombu in water beforehand if you want)
• Simmer for 15 minutes
• Remove the anchovies and kombu from the broth
• Rice Tteok
• Dip a sheet of rice paper in water
• Dip a 2nd sheet of rice paper and place it on top of the 1st one.
  Press them together with a finger.
• Wait several seconds for the rice paper to get soft and pliable
• (Optional) If adding a filling, add the filling to the center. We used mozzeralla cheese.
• Fold two opposite sides until they touch in the center
• Roll the rice paper
• Rose Tteokbokki Sauce
• Mix gochujang, oligo rice syrup, and gochugaru together
• Tteokbokki Assembly
• In a pot, sauté bacon and onion with a little oil
• Add anchovy broth, fish cake, green onions, garlic, 1/2 cup of the cream, and rose tteokbokki sauce
• (Optional) Add the wide vermicelli noodles
  (Keep note of how long the instructions say to cook them)
• Simmer for 10 minutes
• Add cabbage and rice paper tteok
• Simmer for ~5 minutes (or more if you want your cabbage and/or noodles softer)
  In between, taste the broth, and add in the rest of the cream if desired.
• Add the mozzarella cheese on top, and wait until it’s a bit melted
• Turn off the heat, and sprinkle on the parmesan cheese

Recipe Video

Notes

• The key to really good tteokbokki is to have a really tasty base, and for that you need a nice anchovy broth. If you are running short on time, or don’t have the ingredients, you can use water and add a little fish sauce instead.
• For a less springy rice paper tteok, add cheese as a filling. Your mouth won’t work as hard to chew, plus it’s delicious!

If you want to read about our other attempts at food trends, here’s another post about TikTok food hacks.