I regularly utilize a lot of rice paper and make sure to have a good supply, since it can be used in a wide variety of ways. It’s delicious fried, similar to other ingredients! These half-moons are filled with an seasoned chicken mixture, while tteokbokki is a classic Korean recipe of soft rice cakes that are commonly prepared in a flavorful broth. They are not always easy to find, but I love them, so I make my own.
Homemade Rice Paper Tteokbokki (pictured top)
Prep 5 min
Cook 20 min
Makes a dozen
One packet of circular rice papers
45ml of oil
Half a dozen cloves of garlic, minced after peeling
3 tbsp gochujang paste
2 tbsp soy sauce
To serve
Sesame oil
Green onions, finely sliced
Toasted sesame seeds
Dunk each sheet of rice paper in a shallow dish of cold water, letting them soften.
Roll each one into a log, then cut in half and set aside.
Put the oil in a wide pan on a medium heat and, when it shimmers, add the chopped garlic and fry.
Once the garlic is golden, add three cups cold water, gochujang paste and the soy sauce, and simmer for five minutes.
Gently add the rice paper cylinders into the pan and cook for five to eight minutes, until the rolls are coloured and soft.
Top with a trickle of sesame oil and a garnish of thinly cut scallions and some sesame seeds.
Chicken Half-Moons
Prep 5 minutes
Cook Thirty minutes
Makes half a dozen
500g chicken mince
5ml of garlic paste
5ml of ginger paste
2 spring onions, sliced
One teaspoon salt
3 tsp chilli flakes
1 egg
6 rice paper circles
Frying oil, for frying
Hot sauce, to serve
Put the chicken mince in a bowl, then add the pastes of garlic and ginger, chopped green onions, salt and red pepper flakes.
Crack in the egg and stir until fully incorporated.
Take a plate with a rim and fill it with some cold water.
Briefly immerse a rice paper circle in the water and let it soften – this will take only a few seconds.
Lay the paper on a board, add approximately one-sixth of the mixture on a single side of the paper, then distribute it evenly, keeping a small edge.
Bring the opposite side over of paper on top of the filling, then fold back the border to seal.
Repeat with with the remaining five rice paper sheets and filling.
Heat a layer of oil into the base of a pan so that the bottom is coated.
Heat it up on a high setting and, when sizzling, place the half-moons in batches and pan-fry until browned and crunchy.
Following a couple of minutes, gently flip over and cook on the other side.
Repeat with the remaining half-moons.
Present hot or at room temperature with a side of chili sauce.
