Rice Paper Stuffed Tteokbokki

 

INGREDIENTS

• 20 sheets rice paper
• 3 slices vegan cheese
• 6 pieces roasted seaweed
• 4 oz sweet potato vermicelli
• 2 cups vegetable stock
• 2 tbsp soy sauce
• 2 tbsp gochujang
• 1 tbsp gochugaru
• 1 1/2 tbsp maple syrup
• 1 cup sliced red onion
• 1 tbsp minced garlic

DIRECTIONS

1. Soak the vermicelli in a large bowl of warm water.
2. Submerge two sheets of rice paper in water for around 2 seconds. Then, place them on a flat surface and allow it to sit for about 30 seconds, at which point they will start to soften.
3. Submerge the rice paper sheets in warm water for 2 seconds
4. Fold the sides so that they meet in the center. Then, roll from the bottom up until you have a cylinder.
5. how to roll the rice paper
6. Repeat step 2. Then, place some cheese in the center of the sheets. Fold the sides over the cheese and then roll from the bottom up until you have a very fat cylinder.
7. adding cheese to the rice paper
8. Repeat same steps for fried seaweed.
9. adding fried seaweed to the rice paper
10. Repeat step 2 and place some soaked vermicelli, lengthwise, in the center of the rice paper. Fold the sides over the noodles and roll from the bottom up. In the end, I had 3 cheese stuffed rice cakes, 2 seaweed stuffed rice cakes, and 2 vermicelli stuffed rice cakes (I reserved some vermicelli for the end).
11. adding vermicelli to the rice paper
12. To a large pan, add the vegetable stock, soy sauce, gochugaru, gochujang, garlic, and onions and bring the mixture to a boil.
13. creating the sauce for the tteokbokki
14. Add the rolled rice sheets and leftover vermicelli to the boiling vegetable stock and cook for about 10 minutes, until the rice cakes are tender and the sauce is thick.

Source: thekoreanvegan