Sweet & Salty Spring Rolls with Vegetable Namul and Tteokbokki (Mochi)
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
Sweet & Salty Spring Rolls with Vegetable Namul and Tteokbokki (Mochi)
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
Cooking Instructions
- 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.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Chinese •Spring rolls• with sweet sauce Chinese •Spring rolls• with sweet sauce
After sharing the spring roll wrapper recipe. In this post I will share how to make spring rolls.❤️🍥
-
Bibimbap-Style Sweet and Salty Pork and Bean Sprout Namul On Rice Bibimbap-Style Sweet and Salty Pork and Bean Sprout Namul On Rice
This is a donburi (rice bowl) dish that I make when I don't know what to cook. Since this has plenty of meat and vegetables, you don't need any side dishes.Vinegar is not used in namul usually, but I used a small amount of the pickling vinegar from rakkyo pickles as a secret ingredient. It's slightly sweet, and it seems like it neutralizes the sesame oil. Recipe by Aromaraizu
-
Sweet and Salty - Sweet Potato Mochi Sweet and Salty - Sweet Potato Mochi
I used imo-mochi as a hint.I used a Teflon-coated frying pan. For 10 servings. Recipe by Komachi sakura -
Spicy, Sweet, and Sour Daikon Namul Spicy, Sweet, and Sour Daikon Namul
This is the namul that has always been on the bibimbap my mother makes since I was a child. Its spicy, sweet, and sour taste is perfect as a side dish as well! I always have it ready when we are having yakiniku (Korean barbecue).It's easy to shred the daikon radish if you use a vegetable slicer. This recipe eliminates the need to marinate the daikon radish with salt, and allows you to directly season it with the seasonings, so it's very simple.It's a must-have topping in a bibimbap! If you don't like spicy food, omit the red chili pepper! Add shredded carrot for color. Recipe by Heartful Kitchen Rei -
-
Shrimp spring rolls with pb2 sweet chili sauce Shrimp spring rolls with pb2 sweet chili sauce
Trying to be healthier these days...concocted a delicious simple sauce to go with a basic spring roll...easy. Delicious.
-
Sweet and Savory Isobe Mochi With a Twist Sweet and Savory Isobe Mochi With a Twist
I came up with this recipe since I was tired of the regular isobe yaki (mochi with seaweed).You can also use vegetable oil, but sesame oil is fragrant and delicious. For those who like it on the sweet side, add a little sugar to give it a mitarashi-like touch. Recipe by Mizukichi -
Homemade Sweet Chili Sauce for Spring Rolls Homemade Sweet Chili Sauce for Spring Rolls
I make fresh spring rolls quite often in place of a salad, but store-bought sweet chili sauces are too sweet for my son, and too spicy for my daughter. So, even though they wanted to eat lots of fresh spring rolls, they couldn't!! That's why I started making my own sweet chili sauce at home. It's easy to make, so I make it every time I need it, but it can also be stored.You can finely chop the garlic instead of grating it. It's even easier if you use the tubed type of grated garlic. The sauce will thicken too much if you overcook it. If it hardens, dilute it with a little water. Adjust the spiciness and sweetness to suit your taste! Recipe by Heartful Kitchen Rei -
Sweet and Tasty Carrot Namul Sweet and Tasty Carrot Namul
Namul typically only uses sesame oil and salt, but I prepared them with a subtle sweetness so that my kids would eat it, too.When seasoning, first add only 1/2 tablespoon sugar, then adjust to taste. Salt is a key ingredient to enhance the sweetness, so be sure to adjust the amount of salt depending on your desired degree of sweetness. Use just enough sugar to make it ever so subtly sweet. Recipe by Anchomai -
Spicy Sweet Potato Leaves Namul Spicy Sweet Potato Leaves Namul
This is a simple way of enjoying sweet potato or yam leaves without the hassle of stir-frying! Delicious :) I just had to chop off a little part of the stems as the rest of the leaves and stalks were quite tender.
-
Sweet Chilli Sauce For Spring Rolls Sweet Chilli Sauce For Spring Rolls
I uploaded this recipe after I received a request from my friend.If you eat this too soon after making it, it will taste very acidic, so please leave it to rest overnight.To those who are limiting their sugar intake: I had to include a little brown sugar for flavor. You can omit it if you like. I used grain vinegar because it has a lower sugar content than rice vinegar. Recipe by Sumireno usagi -
Sweet Potato Mochi Sweet Potato Mochi
I received a lot of sweet potatoes.You can steam the sweet potato in Step 2. The mashed sweet potato has to be hot enough to melt cheese in Step 4, so warm it up if it cools. Recipe by Mana mama
More Recipes
Comments