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

Name: Sweet & Salty Spring Rolls with Vegetable Namul and Tteokbokki (Mochi)
Yield: 10 servings
Cuisine: American
Ingredients: 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

cookpad.japan @cookpad_jp

I wondered if sweet and salty gochujiang flavored tteokbokki would taste good wrapped in crispy spring rolls. When I made them, they came out just as delicious as I thought.

The point is to thoroughly flavor the mochi Since making only a small amount of namul just for these spring rolls seems pointless to me, I make extra and use it the next day to make bibimbap or soup, etc. You could also make these spring rolls using leftover or store bought namul. For 10 spring rolls. Recipe by Masapandayan

I wondered if sweet and salty gochujiang flavored tteokbokki would taste good wrapped in crispy spring rolls. When I made them, they came out just as delicious as I thought.

cookpad.japan @cookpad_jp

I wondered if sweet and salty gochujiang flavored tteokbokki would taste good wrapped in crispy spring rolls. When I made them, they came out just as delicious as I thought.

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Ingredients

10 servings

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

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Steps

1

Parboil the komatsuna and bean sprouts and then chop into pieces. Cut the daikon radish and carrot into matchstick sized strips.
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.
3

Place the A. ingredients into a bowl and add the vegetables. Mix and let marinate for a short time to make the namul.
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!
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.
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.
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.
8

You can use any vegetables you want to make the namul.