One regularly utilize a lot of rice paper and typically have a stocked pantry, as it can be used in a wide variety of ways. The fried version is particularly scrumptious, which is true for many foods! These crescent-shaped parcels are filled with an fragrant ground chicken, while tteokbokki is a Korean dish of soft rice cakes that are commonly prepared in a flavorful broth. They can be difficult to locate, but I love them, so I create my own version.
Rice Paper Tteokbokki (pictured top)
Prep 5 minutes
Cook 20 minutes
Makes a dozen
134g pack dried rice paper sheets
45ml of oil
6 cloves of garlic, peeled and finely chopped
45ml of gochujang paste
30ml of soy sauce
To serve
Toasted sesame oil
Green onions, finely sliced
Sesame seeds
Submerge each round of rice paper in a bowl of cold water, soaking until pliable.
Roll each one into a log, then slice into two and set aside.
Heat the oil in a large skillet on a moderate flame and, when it’s hot, add the chopped garlic and fry.
As soon as the garlic turns brown, add approximately 750ml cold water, gochujang paste and soy sauce, and boil for five minutes.
Drop the rice paper rolls into the pan and cook for five to eight minutes, until they become tender and take on color.
Serve with a drizzle of sesame oil and a garnish of sliced spring onions and a few sesame seeds.
Crispy Chicken Parcels
Prep 5 minutes
Cook Thirty minutes
Makes half a dozen
Half a kilogram chicken mince
1 tsp garlic paste
One teaspoon ginger paste
2 spring onions, finely chopped
1 tsp salt
15ml of chilli flakes
One egg
Half a dozen rice paper wrappers
Neutral oil, for frying
Your favorite spicy sauce, as an accompaniment
Place the ground chicken in a bowl, then incorporate the pastes of garlic and ginger, sliced spring onions, salt and crushed chillies.
Crack in the egg and blend thoroughly.
Take a plate with a rim and fill it with some cold water.
Dunk a rice paper sheet in the water and leave it until pliable – this will take only a few seconds.
Lay the paper on a board, portion out some of the chicken filling on one half of the paper, then distribute it evenly, keeping a small edge.
Bring the opposite side over of paper to encase the filling, then fold back the border to seal.
Continue this process for the other five rice paper sheets and filling.
Heat a layer of oil into the base of a skillet so that it covers the surface.
Place over high heat and, when sizzling, gently lower in the half-moons a couple at once and fry until crisp and golden.
Once one side is done, carefully turn them and fry the second side.
Continue with the rest of the parcels.
Enjoy immediately while warm with a preferred spicy condiment.
