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We hope you got benefit from reading it, now let’s go back to sweet & salty spring rolls with vegetable namul and tteokbokki (mochi) recipe. You can cook sweet & salty spring rolls with vegetable namul and tteokbokki (mochi) using 13 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to cook Sweet & Salty Spring Rolls with Vegetable Namul and Tteokbokki (Mochi):
- Use 1 Komatsuna
- Get 1 Bean sprouts
- Prepare 1 Daikon radish
- You need 1 Carrot
- Provide 1 Royal fern (zenmai) - (dried or boiled)
- You need 4 squares of 'kiri mochi' Mochi (small squared 'kiri mochi' or Tteokbokki type)
- Take 1 tsp A. Sesame seeds
- Use 1 tsp A. Sugar
- Take 1 tsp A. Sesame oil
- You need 1 1/2 tsp A. Soy sauce
- Prepare 1 1/2 tbsp A. Gochujiang
- Get 10 Spring roll wrappers
- Prepare 1 Vegetable oil for deep frying
Instructions to make Sweet & Salty Spring Rolls with Vegetable Namul and Tteokbokki (Mochi):
- 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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