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Before you jump to Sweet & Salty Spring Rolls with Vegetable Namul and Tteokbokki (Mochi) recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Will Save You Money.
Until fairly recently anyone who indicated concern about the wreckage of the environment raised skeptical eyebrows. That has totally changed now, since we all apparently have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. Unless everyone begins to start living much more eco-friendly we won’t be able to correct the problems of the environment. These types of changes need to start occurring, and each individual family needs to become more environmentally friendly. The kitchen area is a good place to begin saving energy by going much more green.
A lot of energy is wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. In case you can get a new one, they use about 60% less than the old models that are more than ten years old. The appropriate temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use less electricity. You can reduce how often the motor has to run by frequently cleaning the condenser, which will save on electricity.
As you can see, there are lots of little things that you can do to save energy, and also save money, in the kitchen alone. Environmentally friendly living is not that difficult. A lot of it really is merely using common sense.
We hope you got benefit from reading it, now let’s go back to sweet & salty spring rolls with vegetable namul and tteokbokki (mochi) recipe. To make sweet & salty spring rolls with vegetable namul and tteokbokki (mochi) you need 13 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to prepare Sweet & Salty Spring Rolls with Vegetable Namul and Tteokbokki (Mochi):
- Provide 1 Komatsuna
- Provide 1 Bean sprouts
- Provide 1 Daikon radish
- Prepare 1 Carrot
- Get 1 Royal fern (zenmai) - (dried or boiled)
- Take 4 squares of 'kiri mochi' Mochi (small squared 'kiri mochi' or Tteokbokki type)
- Use 1 tsp A. Sesame seeds
- Use 1 tsp A. Sugar
- Prepare 1 tsp A. Sesame oil
- Take 1 1/2 tsp A. Soy sauce
- Get 1 1/2 tbsp A. Gochujiang
- Take 10 Spring roll wrappers
- Prepare 1 Vegetable oil for deep frying
Instructions to make Sweet & Salty Spring Rolls with Vegetable Namul and Tteokbokki (Mochi):
- Parboil the komatsuna and bean sprouts and then chop into pieces. Cut the daikon radish and carrot into matchstick sized strips.
- 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.
- Place the A. ingredients into a bowl and add the vegetables. Mix and let marinate for a short time to make the namul.
- If using 'kiri mochi,' cut one square into 3 strips vertically. Microwave to soften. Don't microwave for too long or it will harden!
- 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.
- 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.
- 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.
- You can use any vegetables you want to make the namul.
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