Korean Tteokbokki made from rice paper

Have you seen the tteokbokki trend on social media? Tteokbokki are a popular warm dish made with rice paper in Korean cuisine. We've adapted this recipe – you should definitely try this delicious, low-histamine version of Korean tteokbokki!

This recipe is  

• vegan
• suitable for a low-histamine diet  
• gluten-free
• lactose-free    

Preparation time  

20 minutes  

Ingredients for 1-2 people  

• 6 rice papers  
• 1 jar of HistaFood organic vegetable spread , carrot & beetroot
• 1 spring onion (1)  
• 1 clove of garlic (1)  

• Olive oil  
• 1 tsp paprika powder  
• 200ml HistaFood Organic Vegetable Broth  
• 1 tsp sesame seeds (1)  

preparation  

• Briefly dip the rice paper in water and set aside until it is soft.  
• Roll it up and cut it into pieces about 5 cm long.  
• Finely chop the spring onion.  
• Peel and finely chop the garlic clove.  

• Heat olive oil in a pan and briefly sauté half of the spring onion and the garlic clove.  
• Add HistaFood Organic Vegetable Spread Carrot & Beetroot and deglaze with 200ml of HistaFood Organic Vegetable Broth.  
• Add the rice paper tteokbokki and simmer with the lid closed for about 10 minutes.  
• Remove the pan from the heat and serve the tteokbokki on a plate with spring onions and some sesame seeds.  

Our HistaFood tip  

You can also prepare tteokbokki with cheese. To do this, fill the rice papers with some grated mozzarella or young Gouda before rolling them up. 

Prepared with

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Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.