"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's hot, add the chopped garlic and fry. As soon as the garlic turns brown, add 750ml cold water, gochujang paste and soy sauce, and boil for five minutes. Drop the rice paper rolls into the pan and cook for five to eight minutes, until the rolls are coloured and soft, and the liquid has thickened."
"Put the chicken mince in a bowl, then add the garlic and ginger pastes, sliced spring onions, salt and chilli flakes. Add the egg and mix until everything is well combined. Get a lipped plate or shallow bowl and pour in some cold water. Dunk a rice paper sheet in the water and soak until soft this will take only a few seconds."
Rice paper tteokbokki uses soaked rice paper rolls cooked in a spicy gochujang and soy sauce broth until soft and the liquid thickens. Ingredients include rice paper wrappers, oil, garlic, gochujang, soy sauce, sesame oil, spring onions and sesame seeds. Rice paper is submerged briefly to soften, rolled into logs, halved, then simmered in the seasoned boiling liquid for five to eight minutes. Chicken half-moons are made by combining chicken mince with garlic and ginger pastes, spring onions, salt, chilli flakes and egg, spooning onto softened rice paper, and frying until cooked. Serve with hot sauce and sesame garnishes.
Read at www.theguardian.com
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