2 Ways to Make Delicious and Unusual Tokbokki with Rice Paper, Super Easy to Prepare

Making rice cakes

You dip the rice paper into a bowl of fresh water to soften the rice paper.

After that, you stack 3 layers of rice paper together (make sure to dip the rice paper in water just enough to avoid making it too soft).

Cut the cheese into small sticks about 5 cm long; if the cheese melts, you can place it in the freezer refrigerator for 10 minutes before cutting again. Place 3 sticks of cheese in the rice paper with about 1 cm of space in between.

Using your hands, tightly roll the rice paper, making sure to roll it around the cheese. Then use a knife to cut at the spaces without cheese.

Now you have 3 rice cake pieces, and continue this process until all the rice paper and cheese are used up.

Cook the soup

You add 500 ml of water to a deep pan (if you don’t have it, use a pot), add 5g of seaweed, you turn on medium heat and boil for 1 minute, then remove the seaweed.

Next, you add 1/2 of an onion, 2 tablespoons of chili powder, 2 tablespoons of soy sauce, 3 tablespoons of corn syrup, 1 tablespoon of sugar, 1 tablespoon of white wine, 3 tablespoons of Korean chili sauce into the pan and stir well waiting for the water to boil again.

When the water is boiling, you add 3 pieces of fish cake cut into bite-sized pieces into the pan, add the rice cakes and stir well, cooking on medium heat for 5 minutes.

When you see the water thickening, you add the boiled eggs and stir gently, then turn off the heat.

Final product

The rice cake tastes better when hot, with a chewy, spicy, and delicious bite, enhanced by the creamy flavor of cheese.

You scoop the rice cake onto a plate, add boiled eggs, sprinkle with green onions and sesame seeds, and invite the family to enjoy.

Prepare the ingredients

Wash the American pork belly thoroughly with water and let it drain.

Cut the spam into bite-sized pieces about 1/3 of a finger joint thick.

Wash the onion, red onion, and green onion thoroughly, then slice the onion into thin rings, slice the red onion, and cut the green onion diagonally.

Carrot peel, cut off the stem, wash thoroughly, and cut into long pieces about 3 finger joints in length.

Making rice cakes

You sequentially dip each piece of rice paper into bowl of clean water and then lay it flat on a plate. Place about 5 pieces of rice paper on top of each other and press them tightly with your hands. Next, roll the rice paper tightly and use your hands to roll it round to secure the rice cake.

Then, use scissors to cut the rice cake into bite-sized pieces about 3 finger joints long.

Cooking the soup

You put into the pot 2 tablespoons of cooking oil and heat on the stove at medium heat. When the oil is hot, add sliced shallots and sauté for about 2 minutes.

Next, add 2 tablespoons of Korean chili paste to the pot and stir well, then add 1 cup of water (rice bowl) and bring to a boil.

Add 1/2 tablespoon of seasoning, 1.5 tablespoons of sugar, a little salt, and stir well. Then add 2/3 of the sliced green onions, sliced onions, diced spam, diced carrots, rice cakes, and Korean noodles, cover, and cook for about 15 minutes.

After 15 minutes, open the pot lid and add the beef belly, cooking for an additional 2 minutes until the meat is cooked, then turn off the heat.

Completion

Place the tokbokki on a plate and sprinkle some roasted sesame seeds and the remaining scallions on top. Finally, add half a boiled egg, and it’s ready to enjoy!

Final Product

The tokbokki made with rice paper is enticing with chewy, sticky rice cakes that soak up the flavors, blending salty and sweet tastes with a hint of spiciness from the chili sauce that is incredibly stimulating to the palate. Additionally, the soft spam, crunchy sweet onions, and carrots combined with the creamy boiled egg and fragrant roasted sesame make it increasingly addictive with every bite.