One keep on hand a lot of rice paper and make sure to have a good supply, since it can be used in a multitude of applications. The fried version is particularly scrumptious, similar to other ingredients! These half-moons are filled with an aromatic chicken mince, while tteokbokki is a Korean dish of springy rice cylinders that are typically simmered in a sauce. Sourcing them can sometimes be tricky, but I love them, so I prepare them from scratch.
Rice Paper Tteokbokki (pictured top)
Prep 5 min
Cook 20 min
Makes twelve pieces
One packet of circular rice papers
3 tbsp oil
Six garlic cloves, minced after peeling
3 tbsp gochujang paste
Two tablespoons soy sauce
To serve
Toasted sesame oil
Spring onions, finely sliced
Toasted sesame seeds
Submerge each round of rice paper in a lipped plate of cold water, soaking until pliable.
Form each into a cylinder, then cut in half and set aside.
Put the oil in a large skillet on a medium setting and, when it shimmers, add the minced garlic and fry.
Once the garlic is golden, add three cups cold water, gochujang paste and soy sauce, and boil for five minutes.
Gently add the rice paper cylinders into the pan and simmer for five to eight minutes, until the rolls are coloured and soft.
Finish with a splash of sesame oil and a garnish of chopped green onions and a few sesame seeds.
Chicken Half-Moons
Prep 5 min
Cook 30 minutes
Makes half a dozen
Approximately 1.1lbs of chicken mince
One teaspoon garlic paste
1 tsp ginger paste
Two green onions, finely chopped
One teaspoon salt
15ml of chilli flakes
A single egg
Half a dozen rice paper wrappers
Neutral oil, for frying
A chili sauce, as an accompaniment
Place the ground chicken in a bowl, then add the ginger and garlic paste, chopped green onions, salt and chilli flakes.
Crack in the egg and blend thoroughly.
Prepare a shallow dish and pour in some cold water.
Soak a rice paper wrapper in the water and leave it until pliable – this happens very quickly.
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, keeping a small edge.
Fold the other half 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.
Heat a layer of oil into the base of a pan so that the bottom is coated.
Place over high heat and, when sufficiently heated, gently lower in the half-moons two at a time and fry until crisp and golden.
After a few minutes, carefully turn them and brown the reverse.
Repeat with the remaining half-moons.
Serve hot or warm with your favourite hot sauce.
