Rice Paper Tteokbokki – Chewy, Spicy & Cheesier Than Ever!

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If you love tteokbokki but don’t have Korean rice cakes on hand—or want a fun, chewy twist—this Rice Paper Tteokbokki is going to blow your mind! Made with rolled rice paper and optional string cheese inside, this version captures all the spicy, sweet, and umami-rich flavors of classic Korean tteokbokki but uses everyday pantry staples. It’s bold, comforting, super easy, and perfect for late-night cravings or weekend indulgence.

In Korea, tteokbokki (떡볶이) is more than just food—it’s a nostalgic street-side snack that warms your soul and sets your taste buds dancing with spice. Traditionally made with chewy rice cakes simmered in a fiery gochujang-based sauce, this beloved dish has now found a new form in the world of food trends: Rice Paper Tteokbokki. Thanks to Korean social media, this version went viral for its accessibility and cheesy potential. Rolling soaked rice paper sheets into “tteok” shapes, especially with melty string cheese inside, brings a playful texture that’s surprisingly similar to the original. Plus, it’s naturally gluten-free and great for quick, satisfying meals. You don’t need to hunt down specialty ingredients—just rice paper, pantry seasonings, and optional string cheese. It's the perfect mix of creamy, spicy, chewy, and addictive!

Key Ingredients & Their Roles

• Rice Paper → Acts as the base, mimicking the chewy texture of Korean rice cakes. Easy to find and naturally gluten-free.
• String Cheese → Adds gooey creaminess when melted inside the rice paper rolls. Great for cheese lovers or to mellow out the spice.
• Gochujang → The heart of the tteokbokki sauce—adds deep umami, spice, and a touch of sweetness.
• Gochugaru (Korean red pepper flakes) → Gives heat and vibrant red color, essential to authentic tteokbokki flavor.
• Soy Sauce & Sugar → Balance the spice with umami and sweetness.
• Boiled Eggs & Spring Onion → Classic garnishes that round out the dish visually and nutritionally.











Rice Paper Tteokbokki Recipe Details

Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes | Cuisine: Korean Fusion | Calories: 350 kcal per serving (estimate) | Serving Size: 2 servings


📝 Ingredients:

For the rolls:

  • 12 sheets of rice paper

  • 4 string cheese sticks (cut in half, makes 8 pieces)

For the sauce:

  • 1 tablespoon gochugaru (Korean red pepper flakes)

  • 2 tablespoons sugar

  • ½ teaspoon black pepper

  • 2 tablespoons soy sauce

  • 1½ tablespoons gochujang (Korean chili paste)

  • 150–200 ml (⅔–¾ cup) water

Optional Garnish:

  • 2 boiled eggs

  • 1 tablespoon chopped spring onion


👨‍🍳 Instructions:

  1. Prepare the rice paper rolls

    • Fill a shallow plate or large bowl with warm water.

    • Wet 1 rice paper sheet until soft but not soggy.

    • Roll like a cigar shape, tucking in the sides to seal.

    • For cheese-filled rolls: place half a string cheese at one edge, fold both sides, and roll tightly.

    • Repeat until all rice paper and cheese are used.

  2. Make the sauce

    • In a bowl, mix gochugaru, sugar, black pepper, soy sauce, and gochujang until well combined.

    • Heat a nonstick pan over medium heat, pour in the sauce and 150–200 ml of water. Stir well.

  3. Cook the rice paper tteok

    • Add the rolled rice paper to the simmering sauce.

    • Let cook for 4–6 minutes, turning gently so all sides are coated and the rolls soften.

  4. Add extras

    • Add the boiled eggs during the last minute to warm them up.

    • Garnish with chopped spring onion just before serving.

  5. Serve hot

    • Serve immediately while the cheese is gooey and the sauce is bubbling!

Tips & Ingredient Substitutions

✔ Vegan Option: Skip the cheese and eggs, and add tofu or mushrooms instead.
✔ Gluten-Free Note: Use gluten-free soy sauce or tamari.
✔ Spice Level Control: Reduce gochugaru or gochujang to make it milder.
✔ Make-Ahead Tip: You can roll the rice paper logs in advance and store them (covered) in the fridge for up to 3 hours before cooking.
✔ Presentation Tip: Cut rolls in half diagonally for a trendy café look.

Frequently Asked Questions (FAQ)

Q1: Can I make rice paper tteokbokki ahead of time?
A: It’s best enjoyed fresh, but you can prep the rolls a few hours ahead. Reheat gently in a pan with a splash of water.

Q2: What can I use instead of string cheese?
A: Mozzarella cheese sticks, shredded mozzarella, or even a piece of cheddar works well.

Q3: Can I use pre-made tteok (rice cakes) instead?
A: Yes! Just swap the rice paper rolls with Korean rice cakes and simmer as usual.

Q4: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 1 day. Reheat in a pan with a bit of water to loosen the sauce.

Q5: Is this dish gluten-free?
A: Yes—if you use gluten-free soy sauce and ensure your gochujang is gluten-free too.

Wrap-Up 

This Rice Paper Tteokbokki is everything you crave in Korean comfort food—chewy, spicy, and a little bit cheesy! It’s a genius pantry hack when you're short on tteok, and it satisfies that deep craving for something cozy and bold. 💥
Try it out and let me know how you like it! Did you add cheese or keep it classic?
👇 Share your creation in the comments below or tag me on Instagram @CookWithJuyea.

🔥 Craving more Korean street food? Try my Spam & Rice Rolled Omelet next—it’s another fun twist that’ll surprise you!

Keywords (키워드)

rice paper tteokbokki, Korean rice cake substitute, cheesy tteokbokki, spicy rice paper rolls, how to make rice paper tteokbokki, 라이스페이퍼 떡볶이, 치즈 떡볶이, 매운 떡볶이 레시피, 초간단 떡볶이, 한국 길거리 음식

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