How to Make Perfect Sweet & Salty Spring Rolls with Vegetable Namul and Tteokbokki (Mochi)

Hello everybody, it's Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, Recipe of Ultimate Sweet & Salty Spring Rolls with Vegetable Namul and Tteokbokki (Mochi). It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Sweet & Salty Spring Rolls with Vegetable Namul and Tteokbokki (Mochi), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sweet & Salty Spring Rolls with Vegetable Namul and Tteokbokki (Mochi) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Sweet & Salty Spring Rolls with Vegetable Namul and Tteokbokki (Mochi) is 10 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to first prepare a few components. You can have Sweet & Salty Spring Rolls with Vegetable Namul and Tteokbokki (Mochi) using 13 ingredients and 8 steps. Here is how you cook it.

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

Ingredients and spices that need to be Make ready to make Sweet & Salty Spring Rolls with Vegetable Namul and Tteokbokki (Mochi):

1. 1 Komatsuna
2. 1 Bean sprouts
3. 1 Daikon radish
4. 1 Carrot
5. 1 Royal fern (zenmai) - (dried or boiled)
6. 4 squares of 'kiri mochi' Mochi (small squared 'kiri mochi' or Tteokbokki type)
7. 1 tsp A. Sesame seeds
8. 1 tsp A. Sugar
9. 1 tsp A. Sesame oil
10. 1 1/2 tsp A. Soy sauce
11. 1 1/2 tbsp A. Gochujiang
12. 10 Spring roll wrappers
13. 1 Vegetable oil for deep frying

Instructions to make Sweet & Salty Spring Rolls with Vegetable Namul and Tteokbokki (Mochi)

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.

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So that's going to wrap it up with this special food How to Make Any-night-of-the-week Sweet & Salty Spring Rolls with Vegetable Namul and Tteokbokki (Mochi). Thanks so much for your time. I'm sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

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