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Recipe Title: Category: -- Select Category -- American Caribbean Chinese Indian Korean Mediterranean Thai Vietnamese Update Image (optional):

Optional Link (URL): Ingredients (one per line): pieces of rice paper slices of American cheese 2 green onions 2 sheets fish cake 1/4 yellow onion 3 cups (720ml) water 1/2 tbsp cornstarch (or glutinous rice flour) 2 tbsp Korean chili pepper flakes 3 tbsp Sugar 2 tbsp Korean chili paste 2 tbsp Corn syrup 1 tbsp Soy sauce 1/2 tbsp Oyster sauce 1 tbsp Mirin A little Black pepper 1 tbsp Pineapple juice 1 tbsp Korean beef stock powder 1/2 tbsp Chicken bouillon powder. Instructions: Rice Paper Cake Instructions: 1. Fill a large mixing bowl with cold water. 2. Take 3 pieces of rice paper. Dip it in the cold water one by one and stack together. 3. Remove any bubbles or water between those rice papers. Tightly roll it. Repeat until Done 4. Cut them into half or bite-sized pieces. Cheese Rice Paper Cake Instructions: 1. Fill a large mixing bowl with cold water. 2. Take 3 pieces of rice paper. Dip it in the cold water one by one and stack together. 3. Remove any bubbles or water between those rice papers put slice of cheese in the middle. Tightly roll it. Repeat until Done 4. Don't cut. PREP INGREDIENTS 1. Cut the green onions into long strips. Thinly slice some for garnish. 2. Cut the fish cakes into bite-sized pieces. 3. Slice the onion into thin strips. Tteokbokki Sauce In a bowl mix together let sit for 10-15 mins. Korean chili pepper flakes Sugar Korean chili paste Corn syrup Soy sauce Oyster sauce Mirin A little Black pepper Pineapple juice Korean beef stock powder Chicken bouillon powder. MAKE Tteokbokki 1. In a wok or pot, add the water, tteokbokki sauce, half of the fish cakes, half of the green onions, and onion. Mix it up and let it boil over medium heat. 2. Once it starts to boil, give it a quick taste. If it’s a little bland, add a little bit of salt or soy sauce. If you want to make it spicier, add Korean chili pepper flakes or some fresh chili. If it’s too salty or spicy, add a little bit more water. 3. When it tastes good to you, add the rest of the vegetables and fish cakes. Let it continue to boil for a few minutes. 4. Once everything is just about done, add the rice cakes. Simmer for another 2-3 minutes. 5. In a small mixing bowl, whisk together the cornstarch and 1 tablespoon of water. Add it to the Tteokbokki and give it a good stir. Transfer it to a serving bowl. Garnish with the green onions. Update Recipe

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