I keep on hand a lot of rice paper and always have plenty at home, since it can be used in a diverse range of dishes. It’s delicious fried, as are most things! These savory pockets are packed with an aromatic chicken mince, while tteokbokki is a Korean dish of chewy rice tubes that are often cooked in a stew. They can be difficult to locate, however, they are adored, so I prepare them from scratch.
Rice Paper Tteokbokki (pictured top)
Prep Five minutes
Cook 20 minutes
Makes 12
134g pack dried rice paper sheets
Three tablespoons oil
6 cloves of garlic, peeled and finely chopped
3 tbsp gochujang paste
30ml of soy sauce
To serve
Toasted sesame oil
Green onions, trimmed and thinly sliced
Sesame seeds
Briefly soak each wrapper of rice paper in a bowl of cold water, letting them soften.
Twist each into a tube, then divide into halves and set aside.
Put the oil in a broad frying pan on a moderate flame and, when it's heated, add the minced garlic and fry.
As soon as the garlic turns brown, add three cups cold water, gochujang paste and the soy sauce, and simmer 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.
Finish with a splash of sesame oil and a garnish of sliced spring onions and a few sesame seeds.
Chicken Half-Moons
Prep 5 min
Cook 30 min
Makes half a dozen
500g chicken mince
1 tsp garlic paste
5ml of ginger paste
A couple of scallions, finely chopped
1 tsp salt
15ml of chilli flakes
1 egg
Half a dozen rice paper wrappers
Frying oil, for frying
A chili sauce, to serve
Add the minced chicken in a bowl, then add the ginger and garlic paste, sliced spring onions, salt and red pepper flakes.
Crack in the egg and blend thoroughly.
Get a lipped plate and pour in some cold water.
Soak a rice paper wrapper in the water and soak until soft – this will take only a few seconds.
Put the softened sheet on a cutting board, spoon a sixth of the chicken mince mixture on half of the paper, then distribute it evenly, ensuring a centimeter border.
Bring the opposite side over of paper on top of the filling, then fold back the border to seal.
Do the same with the rest of the five rice paper sheets and filling.
Add sufficient oil into the base of a pan so that the bottom is coated.
Place over high heat and, when sufficiently heated, place the half-moons a couple at once and pan-fry until browned and crunchy.
Once one side is done, gently flip over and brown the reverse.
Repeat with the remaining half-moons.
Serve hot or warm with a side of chili sauce.
