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Sweet & Salty Spring Rolls With Vegetable Namul And Tteokbokki (mochi) Recipe

Sweet & Salty Spring Rolls with Vegetable Namul and Tteokbokki (Mochi) Recipe
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Serving : 10
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Prepare the ingredients before making Sweet & Salty Spring Rolls with Vegetable Namul and Tteokbokki (Mochi) in your home. Then, follow these steps below to serve Sweet & Salty Spring Rolls with Vegetable Namul and Tteokbokki (Mochi) for your family or friends.

Ingredients: Sweet & Salty Spring Rolls with Vegetable Namul and Tteokbokki (Mochi)

  • 1 Komatsuna
  • 1 Bean sprouts
  • 1 Daikon radish
  • 1 Carrot
  • 1 Royal fern (zenmai) - (dried or boiled)
  • 4 squares of 'kiri mochi' Mochi (small squared 'kiri mochi' or Tteokbokki type)
  • 1 tsp A. Sesame seeds
  • 1 tsp A. Sugar
  • 1 tsp A. Sesame oil
  • 1 1/2 tsp A. Soy sauce
  • 1 1/2 tbsp A. Gochujiang
  • 10 Spring roll wrappers
  • 1 Vegetable oil for deep frying

How to Make Sweet & Salty Spring Rolls with Vegetable Namul and Tteokbokki (Mochi)

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make Sweet & Salty Spring Rolls with Vegetable Namul and Tteokbokki (Mochi) in your home by yourself.

    Step 1
  • Parboil the komatsuna and bean sprouts and then chop into pieces. Cut the daikon radish and carrot into matchstick sized strips.
  • Step 2
  • Boil the dried royal fern to rehydrate. Wring out the moisture and chop. If using boiled fern, you can skip the boiling and just chop.
  • Step 3
  • Place the A. ingredients into a bowl and add the vegetables. Mix and let marinate for a short time to make the namul.
  • Step 4
  • If using 'kiri mochi,' cut one square into 3 strips vertically. Microwave to soften. Don't microwave for too long or it will harden!
  • Step 5
  • Separate the vegetable namul from the liquid. Add the mochi to the liquid and entwine the flavors. If you want a rich flavor, you can add more gochujiang here. This photo shows the vegetables separated from the liquid.
  • Step 6
  • Place the vegetables and mochi on the spring roll wrappers and wrap them up. Since the mochi will absorb the moisture, it's okay if there is a lot of liquid.
  • Step 7
  • Deep-fry in 180°C oil until golden brown. Since the filling ingredients are already cooked, you could also fry these in a frying pan.
  • Step 8
  • You can use any vegetables you want to make the namul.
Sweet & Salty Spring Rolls with Vegetable Namul and Tteokbokki (Mochi) Reviews

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