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You can cook Sweet & Salty Spring Rolls with Vegetable Namul and Tteokbokki (Mochi) using 13 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Sweet & Salty Spring Rolls with Vegetable Namul and Tteokbokki (Mochi)
- Prepare 1 Komatsuna.
- Prepare 1 Bean sprouts.
- It's 1 Daikon radish.
- It's 1 Carrot.
- Prepare 1 Royal fern (zenmai) - (dried or boiled).
- Prepare 4 squares of 'kiri mochi' Mochi (small squared 'kiri mochi' or Tteokbokki type).
- You need 1 tsp A. Sesame seeds.
- It's 1 tsp A. Sugar.
- You need 1 tsp A. Sesame oil.
- Prepare 1 1/2 tsp A. Soy sauce.
- Prepare 1 1/2 tbsp A. Gochujiang.
- You need 10 Spring roll wrappers.
- You need 1 Vegetable oil for deep frying.
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Sweet & Salty Spring Rolls with Vegetable Namul and Tteokbokki (Mochi) instructions
- Parboil the komatsuna and bean sprouts and then chop into pieces. Cut the daikon radish and carrot into matchstick sized strips..
- 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..
- Place the A. ingredients into a bowl and add the vegetables. Mix and let marinate for a short time to make the namul..
- If using 'kiri mochi,' cut one square into 3 strips vertically. Microwave to soften. Don't microwave for too long or it will harden!.
- 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..
- 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..
- 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..
- You can use any vegetables you want to make the namul..
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