Print
Spicy, Saucy Rice Paper ‘Noodles’
Last year, rice paper ‘tteokbokki’ took the internet by storm. Traditionally, tteokbokki is a Korean street food snack made of chewy rice cakes (tteok) simmered in a spicy, funky gochujang-based sauce. For those of you unfamiliar with the viral hack, it substitutes the tteok for rolled up rice paper. Simmer rice paper is chewier than tteok, so if you like chewy foods (like tapioca boba pearls for example) then you’ll absolutely love this. If you don’t, then this dish might not be for you.
- Prep Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
Scale
- 20 rice paper wrappers (Vietnamese spring roll wrappers)
- 2 tbsp gochujang
- 2 large garlic cloves, minced
- 1 tbsp light soy sauce
- 1 tbsp toasted sesame oil
- 1 tbsp sugar
- 250 ml water
- 1 tsp corn flour (cornstarch)
Instructions
- Working one at a time, dip the rice paper wrappers into warm water to soften. Please note that if you oversoak them, they’ll be very difficult to work with. Transfer the soaked wrapper to a clean work surface and roll tightly to form a thick-looking noodle. Repeat with the remaining rice paper wrappers.
- Combine the gochujang, garlic, light soy sauce, toasted sesame oil, sugar and water in a large sauté pan or wok and bring to a simmer over medium-high heat.
- Add the rice paper noodles one at a time so they don’t stick to each other then stir to combine. Cook, stirring occasionally for 3 minutes.
- Mix the cornflour with 2 tbsp water to form a slurry. Add the slurry to the ‘noodles’ and stir to combine. Cook, stirring frequently, for 2 minutes, then serve and enjoy.
