Rice Paper Cheese Tteokbokki

Name: Rice Paper Cheese Tteokbokki
Total time: 15 min
Yield: 466 g
Ingredients: Mozzarella Cheese 70 g; Mung Bean Glass Noodles 50 g; Fish Cake 50 g; Boiled Egg 45 pcs; Onion 70 half onion (1/2); Raw Cabbage 70 serving; Mon Vietnamese Rice Paper 40 g; Chicken Stock 10 serving; Red Chili Powder 6 spoon; Minced Garlic 5 teaspoon; Soy Sauce 10 serving; Allulose Syrup 20 spoon; Sugar-Free Gochujang 20 spoon

Cook 15 min Difficulty NORMAL 789 kcal

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Ingredients

Main ingredients

Mozzarella Cheese 70 g
Mung Bean Glass Noodles 50 g
Fish Cake 50 g
Boiled Egg 1 pcs
Onion 1 half onion (1/2)
Raw Cabbage 1 serving
Mon Vietnamese Rice Paper 40 g

Seasonings/Sauce

Chicken Stock 10 serving
Red Chili Powder 6 spoon
Minced Garlic 5 teaspoon
Soy Sauce 10 serving
Allulose Syrup 20 spoon
Sugar-Free Gochujang 20 spoon

Nutrition summary

Carbohydrates 132.04 g 61%

Protein 36.26 g 17%

Fat 21.74 g 23%

Serving size 466g

Cooking steps

1

Soak the rice paper in water to soften it.
2

Wrap cheese and tteok (rice cakes) with the rice paper.
3

Heat oil in a pan over medium-low heat.
4

Place the wrapped rice paper on the pan and cook.
5

Flip occasionally until the outside is golden brown.
6

Pour tteokbokki sauce and simmer once more.
7

Transfer the finished Rice Paper Cheese Tteokbokki to a plate.

Rice Paper Cheese Tteokbokki

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