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13 ingredients, 8 steps, cooking Sweet & Salty Spring Rolls with Vegetable Namul and Tteokbokki (Mochi)

How are you all, now you can make recipe Sweet & Salty Spring Rolls with Vegetable Namul and Tteokbokki (Mochi) with 13 ingredients and 8 steps. Below this is how to make it, please read carefully.

In cooking there are several level that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 13 ingredients and 8 stages of easy cooking Sweet & Salty Spring Rolls with Vegetable Namul and Tteokbokki (Mochi).

Ingredients all Sweet & Salty Spring Rolls with Vegetable Namul and Tteokbokki (Mochi)

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

If all composition Sweet & Salty Spring Rolls with Vegetable Namul and Tteokbokki (Mochi) it’s ready, We’re going into the cooking stage. Below is how to preparing with easy.

Step by Step Cooking 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.
   
9. Finish and Enjoy.

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