2 Delicious and Easy Ways to Make Tokbokki with Rice Paper at Home

Currently, making Tokbokki with rice paper is trending on social media. The Korean Tokbokki dish has been reinvented with a familiar ingredient to Vietnamese people and is easily accessible. However, many have attempted to cook Tokbokki with rice paper but without success. Fear not, Mytour Blog will provide detailed guidance from making the rice cakes to preparing the simple and quick Tokbokki sauce.

What is Tokbokki?

Tokbokki, also known as spicy rice cakes, is a famous traditional dish from South Korea. This dish is made from rice flour cooked with Korean chili paste and ingredients such as fish cakes, scallions, eggs, etc.

Tokbokki is highly beloved in Vietnam and has been transformed into various dishes such as: Cheese Shake Tokbokki, Tokbokki Hotpot, and more.

How to make tokbokki with rice paper and chili paste

Prepare ingredients

• Rice paper 1 pack (200 grams).
• American beef belly meat 300 grams.
• 1 can of Spam meat.
• Scallions 1 stalk.
• Carrot 50 grams.
• Shallots 2 bulbs.
• Onion 100 grams.
• 1 boiled egg.
• Sesame seeds.
• 2 tablespoons of cooking oil.
• 2 tablespoons of Korean chili paste.
• Common spices (seasoning powder/ sugar/ salt).

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Steps to follow

Step 1: Prepare the ingredients
First, prepare and wash the scallions, carrots, onions, and shallots thoroughly. After washing, slice the shallots diagonally, cut the scallions into thin slices, and thinly slice the onions. For the carrots, cut them into long pieces about 3 fingers in length. Rinse the American beef belly meat with water after purchasing, then drain. Cut the Spam into bite-sized pieces.

Step 2: Making rice cakes

• Prepare a bowl of filtered water to moisten the rice paper. Then, take the rice paper and moisten them one by one, then spread them flat on a plate. Stack about 4 - 5 pieces of rice paper on top of each other and use your hands to press them firmly together. Depending on the thickness, you can adjust to fit. Next, tightly roll the rice paper. Make sure to roll tightly to ensure the rice cake is chewy, then use your hands to roll it round to make the rice cake firmer.
• After rolling, cut the rice cake into bite-sized pieces. There you have completed the main ingredient for the dish.

Step 3: Cooking the sauce 

• Heat 2 tablespoons of cooking oil in a pot, wait until the oil is hot, then sauté the shallots until fragrant. Then, add 2 tablespoons of Korean chili paste to the pot and stir well (you can also make Tokbokki sauce with Vietnamese chili paste) and add 1 cup of water and bring to a boil.
• Add half a tablespoon of sesame seeds, 1 and a half tablespoons of sugar, and a little salt. If the sauce is too thick, you can add water to achieve the desired thickness. After adding the seasoning, add the pre-prepared ingredients (except for the American beef belly) and rice cakes to the pot, cover with a lid and simmer for about 15 minutes. After 15 minutes, add the American beef belly and simmer for another 2 minutes, then turn off the heat.

Step 4: Finished product and enjoy

Serve up a plate of delicious Tokbokki, sprinkle some sesame seeds and chopped green onions on top, and let the feast begin. Don't forget to add a boiled egg sliced in half!

How to Make Cheesy Tokbokki with Rice Paper

Prepare the Ingredients

• Rice paper, approximately 100 grams.
• Korean fish cake (can be substituted with regular fish cake).
• Mozzarella cheese.
• 3 tablespoons of Korean chili sauce.
• 2 tablespoons of chili powder.
• 1 stalk of green onion.
• Half an onion.
• 1 boiled egg.
• 1 tablespoon of white wine.
• 3 tablespoons of corn syrup.
• 5 grams of seaweed.
• Half a teaspoon of sesame seeds.
• 2 tablespoons of soy sauce.
• 1 tablespoon of sugar.

Steps to Follow

Step 1: Making Rice Cakes

• Similar to making Tokbokki with rice paper as above. You also prepare a bowl of filtered water to soften the rice paper. After softening, layer the rice paper on a plate, stacking them on top of each other (about 3 layers). Make sure to dip as needed to prevent the rice paper from becoming too soft.
• Cut mozzarella cheese into 5 cm sticks. If the cheese is too soft, you can put it in the freezer for about 10 minutes to harden before cutting further. Arrange the cheese sticks evenly on the surface of the soaked rice paper, leaving a 1cm gap between each stick.
• To roll the rice cakes, use your hands to tightly roll the rice paper and cheese. After rolling, cut the rice cakes at the spaces without cheese that were left earlier. You have now completed the mozzarella rice cake portion. Continue until you have the desired quantity.

Step 2: Cooking Mozzarella Rice Cakes

• You can use a deep frying pan or pot to cook the broth. Add 500ml of water and 5 grams of seaweed, then bring to a gentle boil over medium heat for 1 minute and remove the seaweed.
• Next, add half an onion and season with 2 tablespoons of chili powder, 2 tablespoons of soy sauce, 3 tablespoons of corn syrup, 1 tablespoon of sugar, 1 tablespoon of white wine, and 3 tablespoons of Korean chili sauce, and mix well, waiting for the water to boil.
• When the water boils, add chopped fish cake and rice cakes, stir well, and simmer over medium heat for 5 minutes. When the sauce thickens, add 1 boiled egg and gently stir, then turn off the heat.

Step 3: Enjoying the Finished Product

Place the rice cakes on a plate and sprinkle some chopped green onions and toasted sesame seeds for a more visually appealing finished product. It's best to eat the rice cakes while they're still hot as the cheese inside remains deliciously chewy.

Above are two ways to make Tokbokki with rice paper, extremely simple and easy to make at home. Mytour hopes that through this article, you'll be able to create delicious dishes for your loved ones. You can also explore more cooking recipes and fresh ingredients at Mytour!