Reversed Tteokbokki - Wrapping in Rice Paper and Steaming Creates a Completely Different Texture

Steps

1. 1

   Blanch green scallion stalks in boiling water for 10 seconds, then cool in ice water and remove moisture

2. 2

   Place string cheese, chopped green onion, fish cake, and tteokbokki sauce on rice paper and roll into bite-sized pieces

3. 3

   Steam for 2 minutes

4. 4

   On separate rice paper, add shredded mozzarella, fish cake, chopped green onion, and tteokbokki sauce and gather into a tofu pouch shape

5. 5

   Tie the pouches with the blanched scallion stalks and steam for 2 minutes