The Best Yumblink Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Hey there, food lovers! Today, I’m super excited to share this amazing hack I stumbled upon all over YouTube and Instagram – Rice Paper Rabokki! I know, it sounds wild, right? But trust me, it’s worth a try, especially if you’re craving a Korean favorite like tteokbokki or rabokki but don’t have rice cakes lying around. Instead, I used Vietnamese rice paper, which is normally used for spring rolls, to create rice cake-like pieces. And low-key? It’s actually pretty dang good, especially with some melted mozzarella inside. The texture might not be identical to the classic tteok, but it’s got a chewy, satisfying bite that you’ll love. Let’s dive into the recipe!
Method
Soak the Rice Paper
Begin by filling a large bowl with warm water. Take each sheet of rice paper and submerge it into the water for a few seconds. Ensure that the entire sheet is wet, but be careful not to soak it for too long. If you do, it can become too limp and difficult to handle. The rice paper should still have some firmness to it when you remove it from the water, making it easier to roll.
Prepare the Rice Paper Tteok
Once your rice paper sheets are soaked, it’s time to create the rice paper tteok (rice cakes). Take 2 to 3 sheets of rice paper, depending on how thick you want the rice cake to be. Lay them flat on a clean surface and place a small portion of mozzarella cheese in the center. For a little extra flavor, you can add sausage as well. If you’re using larger sheets, you can fold them twice, then fold in the sides, and roll up the rice paper tightly, ensuring the cheese (and sausage, if using) stays inside. Continue this process for each rice paper sheet, creating as many rice cakes as you like.
Cook the Sauce
In a large pan or pot, combine the gochujang, gochugaru, soy sauce, sugar, garlic, and ramen seasoning with 500ml of water. Stir the mixture well to ensure the ingredients are thoroughly combined. Bring the mixture to a simmer over medium heat. This will allow all the flavors to come together and create a flavorful sauce that will coat the rice paper tteok.
Add the Vegetables and Ramen
Once your sauce has simmered for a minute or two, add the sliced onion and green onion stalks. Cook them for about 2 minutes, allowing them to soften and release their flavors into the sauce. After that, toss in the instant ramen noodles. Let the ramen cook according to the package directions, allowing it to absorb the savory flavors from the sauce.
Add the Rice Paper Tteok
Once the ramen is cooked, carefully drop the rice paper tteok into the sauce. You can also add real rice cakes if you want to compare the texture. Let the rice paper tteok cook in the sauce for 3 to 5 minutes, stirring gently to ensure the rice paper absorbs all the flavorful sauce. The rice paper will take on a chewy texture similar to traditional rice cakes but with a slightly different bite.
Finish It Off
To complete the dish, add a boiled egg on top for an extra burst of protein and flavor. You can slice it in half and place it directly on the dish, letting the yolk mingle with the sauce. Give everything a final stir, and your Rice Paper Rabokki is ready to serve! Enjoy this delicious twist on a Korean classic with all the bold flavors and comforting textures.
Necessary Tools
- 1 large bowl (for soaking rice paper)
- A cutting board (for slicing the onion and green onions)
- A pan or pot (to cook the rabokki)
- A spoon or spatula (for stirring and mixing)
Rice Paper Rabokki
Cuisine: Vietnamese, KoreanDifficulty: EasyServings
2
servingsPrep time
10
minutesCooking time
15
minutesTotal time
25
minutesIngredients
For the Rice Paper Tteok
• 2-3 sheets of rice paper (depending on thickness preference)
• Warm water (to soak the rice paper)
• Mozzarella cheese (or any cheese you prefer)
• Sausage (optional)
For the Sauce
• 2 tbsp gochujang (I used a regular spoon, not a proper tablespoon)
• 1 tsp – 1 tbsp gochugaru (adjust to your spice level)
• 1 tsp soy sauce
• 1 tbsp sugar
• 1 tsp minced garlic
• 1/2 packet of instant ramen seasoning (I used Shin Ramyun)
For the Rabokki
• 1/2 onion, sliced
• 2 green onion stalks, chopped
• 500ml water
• 1 packet of instant ramen (I used Shin Ramyun)
• 1 boiled egg
Directions
- Soak the Rice Paper Start by placing your rice paper into a bowl of warm water. Make sure to wet the entire sheet but don’t soak it too long, or it’ll get too limp and hard to work with.
- Prepare the Rice Paper Tteok For plain rice paper tteok, use 2 or 3 sheets depending on how thick you want the rice cake. Place mozzarella cheese (or any cheese you love) in the center. If you’re feeling adventurous, you can add sausage too! Fold in the sides of the rice paper and roll it up as tightly as you can. Repeat this step for as many rice paper tteok as you like.
- Cook the Sauce In a pan or pot, mix together the gochujang, gochugaru, soy sauce, sugar, garlic, and ramen seasoning with water. Bring it to a simmer over medium heat, letting all those spicy, sweet flavors meld together.
- Add the Vegetables and Ramen Add the onion and green onions to the pot and cook for a couple of minutes until softened. Then, toss in your instant ramen and let it cook according to the package directions.
- Add the Rice Paper Tteok Carefully drop in the rice paper tteok along with any real rice cakes you might want to test out. Let them cook in the sauce, absorbing all the spicy goodness for 3-5 minutes.
- Finish It Off Add the boiled egg to your dish, and voilà! You’ve got yourself a hearty, chewy, and oh-so-delicious bowl of Rice Paper Rabokki.
Notes
- Soaking Rice Paper Be careful not to soak the rice paper for too long! If it gets too limp, it’ll be difficult to roll and may tear.
- Spice Level The gochugaru (Korean chili flakes) can be adjusted to your personal heat tolerance, so feel free to add more or less!
- Cheese Melting If you’re using cheese, make sure you roll the rice paper tightly so the cheese doesn’t escape while cooking.
Serving Suggestions
- Serve with extra cheese on top for that melty, gooey goodness.
- A side of kimchi or pickled radishes would add the perfect tangy kick.
- If you like things extra spicy, toss in a little more gochugaru or some chili flakes.
Fun Fact
Did you know that tteokbokki is a beloved Korean street food? It’s usually made with chewy rice cakes, but this rice paper hack is a fun and easy way to replicate that satisfying texture when you’re craving something spicy but don’t have all the ingredients!
Conclusion
I’m so glad I gave this Rice Paper Rabokki a try! While it’s not exactly like the traditional tteokbokki, it’s definitely a tasty alternative that’s fun to make and even better to eat. Whether you’re missing rice cakes or just looking to try something new, this recipe is a must! I hope you enjoy making this as much as I did. Let me know what you think or if you add any other twists to the dish! Happy cooking!
