Rice paper rosé tteokbokki.
TteokbokkiIngredients
- Rice paper (4 sheets per pack for traditional rice cakes, 2 sheets per pack for cheese-filled rice cakes).
- String cheese.
- 10 Vienna sausages.
- 50g of bacon.
- 1 tablespoon of cooking oil.
- 0.5 tablespoon of gochujang.
- 0.5 teaspoon of sugar.
- 4 tablespoons of tomato spaghetti sauce (or 1 tablespoon of ketchup).
- 200ml of heavy cream.
- 200 ml of milk.
- 0.5 teaspoon of salt.
- 1 teaspoon of Gochugaru (Korean chili powder).
- 1 teaspoon of curry powder.
- 1 green chili pepper.
Instructions
Soak four sheets of rice paper in water and layer them on top of each other. Once the surface moisture is absorbed, carefully roll them up tightly to prevent air from getting inside, then cut them into bite-sized pieces.
To make cheese tteok (rice cakes), soak two sheets of rice paper in water. Place a string cheese on top of one sheet and carefully fold the sides inward to prevent the cheese from leaking out. Then, roll it up tightly.
Heat some cooking oil in a pan over medium-low heat. Add the sausages and bacon, which have been scored with cuts, and cook until the fat is rendered.
Add 0.5 teaspoons of gochujang (Korean chili paste) and 0.5 teaspoons of sugar, and lightly stir-fry in oil over low heat to remove any bitterness.
Add 4 tablespoons of tomato sauce and mix well, then pour in 200 ml of heavy cream and 200 ml of milk.
In a small bowl, combine 0.5 teaspoons of salt, 1 teaspoon of finely ground gochugaru (Korean chili powder), and 1 teaspoon of curry powder. Mix well until everything is fully dissolved.
Once the sauce is simmering, add the prepared rice paper dumplings and thinly sliced green chili peppers.
Once the broth is bubbling and the rice cakes have softened, immediately turn off the heat and add the heavy cream to finish.