Solo Cooking God's Rice Paper Chinese Glass Noodle Tteokbokki
A nostalgic tteokbokki made with layered rice paper to maximize chewiness, eliminating the need for soaking Chinese glass noodles.
Ingredients needed 2 servings
Recipe
Cooking tips
- When soaking rice paper, use cold water only; warm or hot water will make it too soft quickly, so cold water is essential for them to bind firmly.
- Since the rice paper noodles already contain moisture, long cooking will make them mushy and lose their texture, so they must be added at the very end of cooking.
- Separating the stuck edges or strands of the cut rice paper in advance will prevent clumping in the broth and ensure even cooking.
Recommended for
- For those who love the texture of Chinese glass noodles but find the long soaking process bothersome.
- For those who want to make a unique and special snack using leftover rice paper at home.
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